When it comes to perfecting a steak on the barbecue, who better to take advice from than Weber brand ambassador and celebrity chef, Simon Rimmer. This beautifully simple recipe is a must-know when it comes to your summer recipe stash.
No fuss and full of flavour, Simon Rimmer will have you returning to this barbecue classic, every time the sun shines.
Serves: two to four people
Cooking method: Direct
Prep time: 15 minutes
Cooking time: Four to six minutes
Equipment: GBS sear grate instant read
Temperature guide: Rare 45 to 50°C; medium rare 55 to 60°C; medium 60 to 65°C; medium well 65 to 70°C; well done 70°C+.
Ingredients
750-900g ribeye steak on the bone 5cm thick (cote de boeuf cut )
2 tsp olive oil
1 tbsp garlic, chopped
1 tbsp fresh rosemary
½ tsp salt and pepper
Garlic butter
50g butter
10g tarragon
4 minced garlic cloves
10g parsley
½ tsp salt and pepper to taste
Method
In the kitchen
Brush the steak on both sides with a little oil, then season with salt and pepper.
Add garlic butter, chopped parsley, and tarragon to a small heat proof pan.
At the barbecue
Prepare the barbecue for direct heat – approximately 200°C. If using a charcoal barbecue, you need half a chimney starter of lit Weber® briquettes.
Put the sear grate in the GBS™ cooking grate and preheat with the lid closed for at least 10 minutes.
Place the steak on the sear grate and grill for approximately four minutes on each side, depending on how you prefer your steak cooked.
Once cooked, remove, and allow steak to rest covered and in a warm place.
While the steak is resting, place the garlic butter pan over the heat and simmer for a few minutes.
Tip:
If your grill has a GBS cooking grate you can also use the GBS sear grate to cook your steak.
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