Prime Beef Ribeye En Rotisserie Recipe
(Serves Two) ratatouille gratin, garden chimichurri
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Prime Beef Ribeye
Ratatouille Gratin
Garden Chimichurri
Method
Prime Beef Ribeye
- 1
Prepare the Ribeye
Take the prime ribeye steaks and season them with kosher salt and freshly ground black pepper on both sides. Rub with olive oil to enhance the flavor and ensure a good sear.
- 2
Preheat the Rotisserie
Preheat your rotisserie grill to medium-high heat, around 375°F (190°C).
- 3
Cook the Ribeye
Place the seasoned ribeye steaks on the rotisserie and cook for about 20-25 minutes, or until they reach your desired doneness. Use a meat thermometer for accuracy (130°F for medium-rare).
- 4
Rest the Meat
Once cooked, remove the ribeye from the rotisserie and let it rest for 5-10 minutes before slicing.
Ratatouille Gratin
- 5
- 6
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened. Add zucchini, eggplant, and bell pepper, and sauté until slightly tender.
- 7
Layer the Gratin
In a greased baking dish, layer the sautéed vegetables and fresh thyme. Top with sliced tomatoes and sprinkle with grated Parmesan cheese and bread crumbs.
- 8
Bake the Gratin
Preheat the oven to 375°F (190°C) and bake the gratin for 25-30 minutes, or until the top is golden brown and bubbly.
Garden Chimichurri
- 9
Make the Chimichurri
In a food processor, combine fresh parsley, cilantro, minced garlic, red wine vinegar, olive oil, red pepper flakes, and salt. Pulse until well blended but still slightly chunky.
- 10
Taste and Adjust
Taste the chimichurri and adjust the seasoning with more salt or red pepper flakes if desired.