Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

© Ian Ehm

Whole Roasted Rib-Eye with Grilled Carrots topped  with Black Sesame and Lettuce Hearts

Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

© Ian Ehm

Serves 3–5

For the seasoning

Ingredients (Serves 6)

3
g
Kampot pepper
7
juniper berries
3
star anise
10
g
sea salt

 

 

For the rib-eye and vegetables

Ingredients (Serves 6)

2.5
kg
rib eye, bone-in, trimmed
3
bunches of carrots with leaves
6
lettuce hearts, halved lengthwise
1
tablespoon
butter
olive oil
2
tablespoon
black sesame seeds
salt

Preparation:

  • First make the seasoning mixture. Put the pepper, juniper berries and star anise in a dry pan over a medium heat. Toast the spices until aromatic, stirring to prevent burning.
  • Let the spices cool, then transfer to a mortar and pestle, add the salt and grind to a powder.
  • Heat the barbecue to 160°C (this recipe calls for a barbecue with a lid and an adjustable temperature gauge).
  • Rub the rib eye with the spices and when the barbecue is hot, grill on all sides over direct heat until it has taken on a nice colour. Then cook at for about 45 minutes over indirect heat with the lid closed.
  • The meat is ready when the core temperature reaches 55°C for medium-rare meat. 
  • Towards the end of the cooking time, brush the carrots with olive oil, season with salt and grill indirectly at 160°C for about 30 minutes.
  • Season the lettuce hearts with olive oil and salt and grill on direct heat on both sides for 2–3 minutes.
  • Leave the rib-eye to rest for at least 20 minutes, then slice and serve with the buttered vegetables scattered with the sesame seeds.

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