Recipes

Secrets to roast the perfect ribeye

04, MAY, 2020

The ribeye is par excellence one of the jewels of red meat. Rich in protein (one serving of red meat supplies half the protein an adult needs a day) it contains all the amino acids necessary to build muscle and tissue.

Preparation: The meat must be taken out of the cold at least three or four hours before the roast, taking into account that, when putting on the fire, the center of the cutlet must be at room temperature

The ember: The fire has to be done with strong firewood: this will allow it to last long enough for the steaks to cook and to maintain a uniform temperature throughout the roast

The ideal cut: the thickness of the cutlet and the height at which the grill is placed on the fire are of great importance. Ideally, these steaks should be about 4 or 5 centimeters thick and the grill should be a foot high from the coals.

The time: One minute for each centimeter, for each side, approximately. If the cutlet is 4 centimeters thick, we will leave it 4 minutes on one side and the same on the other. After this time, give a small cut to the edge and, if you like it a little more past, give it one more turn, until it reaches the point you prefer


Share: