Cooked Over Charcoal To Share: 50 Day-aged Lake District Short-horn Ribeye Recipe
600g
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Steak
Remove the ribeye from the fridge and allow it to come to room temperature for about 30 minutes before cooking. This ensures even cooking.
- 2
Season the Steak
Generously season both sides of the ribeye with salt and freshly ground black pepper. Drizzle with olive oil and rub it into the meat.
- 3
Prepare the Charcoal Grill
Prepare your charcoal grill for high heat, ensuring the coals are glowing red and covered with a light ash. This will provide a perfect searing surface.
- 4
Cook the Steak
Place the ribeye on the grill and cook for about 4-5 minutes on each side for medium-rare, depending on the thickness of the steak. Use a meat thermometer to check for doneness; aim for an internal temperature of about 130°F (54°C).
- 5
Add Aromatics
During the last few minutes of cooking, add the fresh rosemary and crushed garlic cloves to the grill to infuse the steak with flavor.
- 6
