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
© 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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