Barbecue Grilled Bone-In Ribeye Steak

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My BBQ Grilled Bone-In Ribeye Steak

Barbecue Grilled Bone-In Ribeye Steak

Barbecue Grilled Bone-In Ribeye Steak With Baked Sweet Potato, New Season Potatoes, Caramelized Green Marrow, Manuka Smoke Infused Balsamic, Truffle Infused Virgin Olive Oil, Eggplant Caviar, Chili Spiced Creme Fraiche, Mixed Leaf, Rosemary, And Thyme Salad.

 

My Creative Thought Process

Barbecue grilled bone-in ribeye steak started when we went to the local farmers market and I got a 650 gm organic bone-in ribeye steak aka OP Rib, Wing Rib Steak, or Bone-In Scotch Fillet.

The beef is from Hawks Bay in New Zealand. This is where some of the best beef in New Zealand is raised.

I also got some truffle-infused virgin olive oil, extremely hot chili sauce (it’s got some serious heat), new season potatoes, organic sweet potatoes, and eggplant aka Aubergine.

Want to know more about sweet potatoes aka kumara New Zealand native varieties?

I found this Manuka smoke-infused balsamic at a farmer’s market last week, which has this subtle smoked flavor.

About Manuka Wood

The Manuka tree is most commonly found throughout New Zealand. This is a native tree, also known as the New Zealand tea tree—known for its bark.

The bark was used for tea by early settlers. When used for smoking food it releases an intense smoke flavor into the food, which can be too strong for some meats like duck or pork.

The green marrow came from my garden, this year they have grown crazy.

I’m good at what I do, and the food I cook touches people’s lives, this is what keeps me going and I love it.

Food and cooking are life, cooking in a professional environment is relentless, unforgiving and at times punishing, it never stops.

It could be all going well one minute, then the next it can all turn the other way.

I get instant gratification from my customers. They’re eating the food that I created for them.

My creative process starts with ingredients that I might see. This sets a thought process in motion and from there a dish is created,

I look at current trends, the seasonality of ingredients, and what I love to eat, which is pretty much anything.

Everything I do is for you, your enjoyment, and mine if I can in some way make your life easier where you don’t have to think about the small stuff. This is what makes me happy.

Zucchini aka Courgette In My Garden
Marrow from my garden

Cooking Barbecue Grilled Bone-In Ribeye Steak

Cooking steak is a serious matter even if I don’t eat it much these days, it’s still about the respect for the farmer that raised the beef and the beef itself that was slaughtered to nourish our bodies.

My wife and sons love a good steak.

For the best results leave the steak out for about an hour before cooking to bring it up to room temperature.

I prefer to season the steak with Himalayan pink salt before cooking. If you are not confident cooking steak, you can use a digital meat thermometer to control the internal temperature of the steak.

For the family, I cook a steak medium.

This large steak I cooked on my gas barbecue.

I rubbed rice bran oil into the steak and seasoned it with Himalayan pink salt only, I don’t add pepper before cooking as the pepper will burn and leave a bitter aftertaste.

Below is a steak temperature chart to help you with how you prefer your steak to be cooked.

Steak Doneness Temperature Guidelines

Meat DonenessTemp (ºC)Temp (ºF)
Blue43ºC110ºF
Rare49 – 53ºC120 – 127ºF
Med-Rare54 – 57ºC129 – 134ºF
Medium58 – 61ºC136 – 141ºF
Mid-Well62 – 65ºC143 – 149ºF
Well Done65ºC and Above149ºF and Above

Turning Your Steak

You should only turn your steak once, there is a couple of observations when cooking steak that you should be aware of.

Firstly if you haven’t turned your steak and the steak is starting to ooze blood you can guarantee it will be well done when you have cooked the other side.

Secondly, caramelization or char marking of the surface is very important as this is where some of the flavor profile is created.

Nothing worse than eating a gray steak that has no caramelization and looks like it’s been steamed, it tends to taste like a dead cow killed twice.

Resting Your Steak

Resting your steak is an important step that a lot of people don’t follow.

The rule of thumb is you should rest your steak for half the time you cooked it for.

What happens in the cooking process is the heat forces all the blood to the center which creates a raw red hard knuckle in the middle.

Have you ever cut into a cooked steak and the blood starts pouring out onto your plate, this is caused by not resting your steak.

Resting your steak relaxes the meat and as it cools slightly the blood starts to disperse evenly back into the steak.

So when you cut into your steak it has this even red color running through the middle of the steak.

Bone-In Ribeye Steak
Aged ribeye steak

Food Is Very Subjective

What I like, you might not, and vice versa. Different people have different taste buds – some overly savory flavor orientated.

Others are at the other end of the scale. Some people may want overly spicy, sour, or sweet flavor notes.

There is a cultural aspect that is sometimes overlooked, Halal and Kosher are two that come to mind.

Allergens in today’s world are trending where people make an informed or uninformed lifestyle choice to remove allergens from their diet, gluten, dairy or soy are good examples.

Then there are the people who if they eat a certain food group like peanuts or crustaceans (shellfish) both these foods can induce Anaphylaxis: A life-threatening reaction.

Adequate treatment for anaphylaxis can save lives.

If you suspect that you or anyone are experiencing a severe allergic reaction, seek medical attention as soon as possible.

Symptoms of anaphylaxis include but are not limited to hives, difficulty breathing, and sudden weakness or confusion.

Getting to the point the quantities in this recipe are only a guideline, you can add more or less of any ingredient or omit something altogether. 

However in saying that for the best flavor profile and micro-nutrients it is recommended that you follow the recipe and don’t remove too many ingredients.

Larder Stables And Must Have Kitchen Tools

  • I’ll make it easy for you. stock your kitchen with these basic ingredients – Butter, milk, Himalayan pink or quality sea salt, whole peppercorns, sugar, vinegar, virgin olive oil, and plain flour.

Essential Kitchen Tools – Must Haves

You can’t be at a professional level in the kitchen unless you own a variety of high-end tools. Genius kitchen gadgets are an essential part of any home cook’s or aspiring chef’s arsenal. From some of the best chef knives, and kitchen cookware, to wooden cutting boards. These will set you apart from others and get you ready with what you need to start making meals like a chef.

My Professional Recommendations

Seasoning Food

Maldon Sea Salt Flakes
  • As a chef the most underrated ingredient in the kitchen is salt. When my recipes call for salt and pepper I use a variety of different salts and freshly ground black pepper.

Many chefs, including myself, prefer sea salt like Maldon salt flakes or Himalayan pink salt. Both can be used for cooking and finishing. They have a refined flavor that brings out the natural taste of food.

My BBQ Grilled Bone-In Ribeye Steak

Bone-In Ribeye Steak

Barbecue Grilled Bone-In Ribeye Steak, Highly Underrated Tender, Full Of Flavor
Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Course Dinner, Main Course
Cuisine New Zealand
Servings 4 People
Calories 772 kcal

Ingredients
  

Bone-In Ribeye Steak

  • 650 grams Bone-in ribeye steak
  • Himalayan pink salt 
  • Rice bran or vegetable oil
  • sprigs Rosemary and thyme - fresh

Eggplant and Cashew Caviar

  • 1 each Eggplant aka aubergine - sliced
  • 2 each Shallots - peeled
  • 4 cloves Garlic - peeled
  • 1 tsp Smoked paprika
  • 1 handful Cashew nuts
  • drizzle Olive oil - extra virgin
  • Himalayan pink salt and freshly ground black pepper

Vegetables

  • 2 each Sweet potatoes aka kumara
  • 10 each New-season potatoes - cut in half
  • ½ Green marrow
  • Himalayan pink salt and freshly ground black pepper
  • Rice bran or vegetable oil

Chili Spiced Crème Fraîche

  • ½ cup Crème fraîche
  • 1 tbsp Chili sauce extremely hot - your favorite (optional)

Salad Ingredients

  • Salad leaves - mixed
  • Rosemary and thyme - fresh

Condiments 

  • Truffle oil
  • Balsamic vinegar - smoke infused

Instructions
 

Egg Plant Caviar

  • Make the eggplant caviar, season and oil the sliced eggplant, and grill them on your barbecue.
    If you don’t have a barbecue in a pan or under a grill or broiler works just as well.
    I like to use my barbecue as this imparts a smoky flavor.  
    Grilled Eggplant
  • Wrap the shallots and garlic in aluminum foil and place them into a preheated oven at 180ºC or 356ºF.
    Fresh Shallots, Garlic and Thyme
  • When the eggplant, garlic, and shallots are cooked place into a bar blender along with the paprika and cashew nuts.
    Blend to a smooth paste adding the olive oil. Season to taste with salt and pepper.
    Leave at room temperature until needed.
    Eggplant Caviar

Root Vegetables

  • Place potatoes and sweet potatoes onto a baking tray.
    Oil and season the root vegetables, and lay sprigs of rosemary on the top.
    This sweet potato should take about 30 – 35 minutes, the potatoes a little less. 
    Sweet Potato and Rosemary

Cooking The Ribeye Steak

  • To cook the bone-in ribeye follow the guidelines above, you don’t have to use a barbecue, a heavy-based or cast-iron pan on your stovetop, or under the grill or the broiler will work just as well.
    Season steak with Himalayan pink salt, and rub the surface of the steak with rice bran oil, fresh rosemary, and thyme.
    This will give the steak a wonderful herbaceous flavor.
    For a more detailed guide on cooking a great steak.
    BBQ Grilled Bone-In Ribeye Steak

Green Marrow

  • For the green marrow, heat a heavy-based pan, add rice bran oil and fry off the green marrow on both sides until lightly caramelized, drain on paper towels.

Chili Crème Fraîche

  • Make the chili-spiced creme fraiche whisk the chili sauce and crème fraîche together, add salt if needed. 

Plating The Barbecue Grilled Bone-In Ribeye Steak

  • When you have rested your steak, you can slice it into neat pieces, I have a plating suggestion below, you can follow this or create your own design.  It’s up to you.  
    I dress the salad leaves with a drizzle of virgin olive oil.
    I drizzled the truffle infused virgin olive oil over the steak and drizzled some of the Manuka smoke infused balsamic around the plate.
    If you can’t get smoke infused balsamic you can use aged balsamic.
    I spooned the sweet potato onto the plate. The white dots are the chili-spiced crème fraiche.
    BBQ Bone In Ribeye Steak
Keywords New Season Potatoes, Ribeye Steak, Truffle Oil

NUTRITIONAL INFORMATION
Serving Size: 300g Ribeye steak.
Calories 772 | Total Fat 48.4 g | Carbohydrates 20.2 g | Fiber 3 g | Protein 48.6 g | Iron 5.6 mg

Cooking Some Awesome Ribeye Steaks With My Son

Flavor Profile

The grilled bone-in ribeye steak is excellent with the truffle infused virgin olive oil, baked sweet potato, and potatoes that work well with the chili-spiced crème fraiche and eggplant, cashew caviar.

Caramelized green marrow brings in that bitter note that complements the whole dish.

Manuka smoke infused balsamic is a little surprise, for you to discover when you are eating your way through the dish and brings a slightly acidic note to the dish. 

Completed dish barbecue grilled bone-in ribeye steak

My Enjoyment For Your Benefit And Value

I create these dishes for your enjoyment, I have fun doing it. After cooking in manic fast pasted environments, cooking at home is relaxing and therapeutic.

If I can add value to your life, giving you ideas for breakfast, lunch, or dinner even children’s meals I will have achieved what I set out to do.

All the ingredients in this recipe you can find at your local whole foods or grocery store.

I always try to use organic, free-range, or ethically farmed products, the traceability of the product is also important to me.

This usually has a story behind it that I can pass on to my family, friends, customers, and you.

Try this recipe and I hope you enjoy cooking and eating it as much as we did. I believe that recipes are worth nothing until you share them.

Let me know how you got on with cooking my barbecued grilled bone-in ribeye steak, and what you thought of the flavor.

FAQ

Should You Season Steak Before Cooking?

There are different schools of thought, should you season steak before cooking or after?
I season my steak just before cooking.
Seasoning steak just before cooking steak will intensify the aroma and flavor without drying the steak out.

What Temperature Should You Cook Steak To?

When cooking steak there are degrees of doneness, Blue 110°F (43ºC), Rare 120-127ºF (49-53ºC), Med-Rare 129-134ºF (54-57ºC), Medium 136-141ºF (58-61ºC), Med-Well 143-149ºF (62-65ºC), Well-Done 151ºF and above (66ºC and above).

How Long Should You Rest Steak For?

I rest a 180 gm – 250 gm steak for approximately half the time I cooked it.
Larger steaks 500 gm and above that require being finished in the oven I rest for 10-15 minutes.

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