This is my ideal outdoor recipe when you have mates coming over for lunch or dinner. We're making a reverse sear ribeye, some crispy beef tallow potatoes, grilled broccolini and a horseradish cream.
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Category
Lunch
Servings
6
Prep time
1 hour
Cook time
3 hours
This is my ideal outdoor recipe when you have mates coming over for lunch or dinner. We're making a reverse sear ribeye, some crispy beef tallow potatoes, grilled broccolini and a horseradish cream. Cook this for your friends and family and they will be a happy bunch!
Ingredients
- 1.5kg (3 lb 5 oz) ribeye
- 1 tbsp English mustard
- 4 sprigs rosemary, finely chopped
- 1.5 tbsp flaky salt
- 1 tsp freshly cracked pepper
- 2 tbsp olive oil
- 6kg (13 lb 4 oz) raw potatoes (Royal Blue, Dutch Cream, Desiree, Coliban, and Sebago potatoes all work well)
- 500ml (17 fl oz) beef tallow (this amount will easily be enough for 6-8 portions)
- salt
- 3 bunches broccolini
- salt
- olive oil
- 1 lemon
- 300ml (10 fl oz) whipping cream
- 2 tbsp horseradish cream
- salt
Reverse Sear Ribeye of Beef
Beef Tallow Potatoes
Grilled broccolini
Horseradish Cream
Directions
Reverse Sear Ribeye of Beef
Preheat your smoker or oven to 140°C (284°F).
- In a small bowl, mix together the English mustard, rosemary, flaky salt, cracked pepper, and olive oil. Evenly distribute the rub all over the ribeye.
- Place the ribeye covered in the marinade into the smoker and smoke until you reach an internal temperature of 46°C (115°F). Once you reach that temperature, remove the ribeye from the smoker and let it rest for 30 minutes.
- Once the beef is rested, sear on all sides over high heat in a large cast-iron pan or directly over the grill of your barbecue.
- As you've already rested it, there's no need to rest it again. Slice and serve. Enjoy!
Beef Tallow Potatoes
Once you have your potatoes peeled and cut into the desired size, place them into cold water, season well, and bring to a boil.
- Once boiling, cook the potatoes until they are fork-tender (12-15 minutes).
- On an oven tray, add the beef tallow and put it into a 220°C (428°F) oven. Keep an eye on it, and if the fat starts to smoke before you are ready to add the potatoes, turn the oven off and back on just before you use it.
- Drain your potatoes well and roughen the edges by tossing them in the pot or colander.
- Carefully add the cooked potatoes to the hot beef tallow and turn the oven down to 180°C (356°F).
- Cook for 40 minutes or until golden brown, turning the potatoes every 10-15 minutes.
Once the potatoes are golden and crispy, remove them from the oven and dry them on a paper towel.
Grilled broccolini
Bring a large pot of salted water to a boil. Once boiling, cook the broccolini in the water for 2-3 minutes.
- Drain the broccolini well and place it back into the empty pot. Add 2 tablespoons of olive oil and a big pinch of salt, then toss well to evenly coat in the oil.
Grill the broccolini over an open flame for 3-4 minutes until you have a good char on the outside.
- To serve, place the broccolini on a plate and garnish with a drizzle of olive oil and some fresh lemon zest. Enjoy!
Horseradish Cream
Pour the cream into a bowl and whisk until you form stiff peaks.
Add the horseradish and a pinch of salt, then stir through. Check the level of salt before serving.
