Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts
Rib-eye of beef is a beautiful cut, and cooked on the barbecue and served like this, it's a feast for three to five hungry people. Keep an eye on the cooking temperatures, and use a meat thermometer to make sure the beef is cooked to rosy perfection.
Serves 3–5
For the rib-eye and vegetables
| Ingredients (6 servings) | ||
|---|---|---|
| 2.5 | kg | rib eye, bone-in, trimmed |
| 3 | bunches of carrots with leaves | |
| 2 | tablespoon(s) | black sesame seeds |
| 6 | lettuce hearts, halved lengthwise | |
| 1 | tablespoon(s) | butter |
| olive oil | ||
| 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.
For the seasoning
| Ingredients (6 servings) | ||
|---|---|---|
| 3 | g | Kampot pepper |
| 10 | g | sea salt |
| 7 | juniper berries | |
| 3 | star anise | |
