A delicious barbecued ribeye, slowly cooked with cherry wood and finished with homemade herb butter. Perfect for a summer evening!
Course: Main Course
Keywords: ribeye, indirect, cherry wood, herb butter, low & slow, artisan bread, smoking wood
Preparation time: 50 minutes
Servings: 4 people
Equipment:
Meat thermometer
1 handful of smoking wood (e.g., cherry)
Ingredients:
– 800 g ribeye
– Artisan bread
– Salt and pepper
– Herb butter
– 500 g butter (room temperature)
– 10 cloves minced garlic
– 4 sprigs minced rosemary
– 4 sprigs minced thyme
– 4 sprigs minced chives
– 4 leaves minced basil
– 3 tsp salt
– 3 tsp pepper
Instructions:
- Preheat the barbecue to 100°C (212°F) and set up for indirect cooking.
- Make the herb butter by mixing the minced herbs and garlic into the softened butter. Season with salt and pepper.
- Trim any excess fat from the meat and season all sides with salt and pepper.
- Generously coat the entire ribeye with herb butter. Reserve some herb butter for later.
- Add the smoking wood. Place the ribeye on the indirect side of the BBQ and cook until it reaches an internal temperature of 48°C (118°F). Remove from the BBQ and let it rest.
- Heat up the BBQ to 200°C (392°F). Briefly sear the ribeye on all sides over direct heat for a nice crispy crust. Aim for a final internal temperature of 54°C (129°F).
- Remove from the BBQ and slice thinly. Serve with the reserved herb butter and artisan bread.