Do you want a truly special steak on your barbecue? Not the standard round steak from the supermarket, but something extraordinary? The ribeye steak with garlic and rosemary is a real winner! Impress Your Friends! KLAUWE tells you how!
Ribeye is a variant of steak. The meat for a ribeye is cut from the front part of the back of the cow, near the loin. Ribeye meat is more tender than loin meat because the front part of the cow is less muscular. The less connective tissue (found in muscles), the more tender the meat. Ribeye steaks have a distinctive fat structure that provides a deeper flavor. Ribeyes are usually not sold in Dutch supermarkets. You need to go to a better butcher, but we already knew that for BBQ meat.
Ingredients
General:
- Preparation time: 10 minutes
- Cooking time: approximately 20 minutes on the KLAUWE
Ingredients for Ribeye with Garlic and Rosemary for 4 people:
- 4 Large and thick ribeyes
- 4 Garlic cloves
- 16 Sprigs of fresh rosemary
- Salt
- Pepper
Instructions
Preparations:
Make sure to buy your ribeye from a reputable butcher. This enhances the flavor. Have the butcher cut ribeyes into slices about 3 centimeters thick.
When you have the ribeye steaks in your kitchen, it’s essential to bring them to room temperature before grilling. Putting ribeye steaks straight from the fridge onto the grill will shock them, which won’t do your dish any favors.
What to do with your KLAUWE:
Fire up your KLAUWE and aim for a temperature of around 125 degrees Celsius (a bit higher is fine too).
When lighting your KLAUWE, you want more oxygen initially, so open the air vents at the front and back fully. (After lighting the fire, close the rear air vent completely.) The front air vent remains open for lighting and then becomes the place where you fine-tune the temperature of your KLAUWE.
If the fire needs a heat boost, you can briefly open the rear air vent again. Keep the air vent in the lid half open. (Of course, this depends on how the temperature behaves. More air means more fire and higher temperature, and vice versa; it’s a matter of playing with oxygen. Once the fire is burning, adjust with the front air vent.)
Leave the lid off the KLAUWE and let the fire do its work.
Moving on to your ribeye steaks:
Once your ribeyes are nicely at room temperature and grilling time approaches, it’s time to prepare the steaks.
First, season the ribeyes with salt and pepper on both sides. We love a good bite, so don’t skimp on the salt and pepper.
Next, make four slashes across the width of each ribeye (see photo), keeping the slashed side facing up.
Fill each ribeye with garlic. Use one clove of garlic per ribeye (or more if you love garlic). Peel the garlic and slice it thinly. Insert the slices into the slashes of the ribeye.
Next, place a sprig of rosemary in each slash. That’s four sprigs of rosemary per ribeye.
Done with that? Now it’s back to your KLAUWE.
Back to your KLAUWE:
When the coals are glowing well and the tallest flames have subsided, move the fire basket with the lifting hook (and barbecue gloves) to the bottom level. Place the grill rack on level 2 (from the top). Then, put the lid on your KLAUWE. (We’re grilling without a water ring and water pan.)
The air vents at the front and back should remain slightly open. Watch where the temperature goes. The goal is around 125 degrees Celsius. If the temperature exceeds 125 degrees Celsius, adjust the air vents. Close the rear air vent completely. See what happens to the temperature. If it keeps rising, close the front air vent a bit more. Ultimately, you can fine-tune the temperature with the front air vent. If the temperature drops too low, open the front air vent more. If it gets too high, close the front air vent a bit.
Take your time with this. The temperature needs to stabilize. Do this with a fitting drink in hand, of course.
The ribeye can go on the grill:
Wanneer de temperatuur stabiel rond 125 graden Celsius zit haal je deksel van je KLAUWE en doe je de "gevulde" ribeyes op het grillrooster. Heb je een kernthermometer met draad dan doe je de "voeler" in 1 van de ribeyes. Het draad laat je door luchtrozet naar buiten lopen.
Adding extra smoke flavor:
With the ribeyes on the grill, add some smoking wood to the fire. For this dish, use pecan wood. Add it through the rear air vent, onto the fire, and close the vent again. Keep the lid closed and there’s no need to flip the ribeyes.
When is the ribeye ready?:
Because doneness depends on the thickness of the meat and the heat in the KLAUWE, we use a meat thermometer. Aim for an internal temperature of 53 to 56 degrees Celsius for the perfect doneness. When this temperature is reached, remove the ribeyes from the grill and place them on a board or plate.
Now it’s essential to let the meat rest. Cover the meat with aluminum foil and let it rest for another 10 minutes. This resting period makes the meat even more tender. After 10 minutes, you can serve your ribeye with garlic and rosemary.
Bon appétit and don’t forget: Eat with your KLAUWE and Impress Your Friends!