Smoky BBQ Rib Eye

Smoky BBQ Rib Eye Recipe


Little Lucifer
  • 1 pkt Little Lucifer Smoking Chips Hickory & Mesquite
  • 1 point beef rib rack
  • 1 tbsp olive oil
  • Salt, to taste
  • Bunch thyme
  • Bunch oregano
  • Bunch rosemary
  • 3 - 4 bay leaves
  • 8 eshallots
  • 2 handfuls rocket
  • 1 lemon
  • Olive oil
  • Salt & pepper, to taste

What to do

  1. Heat your BBQ, and place the pierced pack of Little Lucifer Wood Smoking Chips onto the hottest part of the BBQ. Close the lid and get onto prepping your rib eye. Make sure you have taken the rib eye out of the fridge at least 1/2 an hour before you intend to cook it, so that it is up to room temperature.
  2. Season the rib eye with olive oil and salt. Place the rib eye onto the hot BBQ and sear both sides. Throw on the whole eshallots, and place the herb bunch under the steak (to protect it from the direct heat) and then close the lid.
  3. Make sure the BBQ is at about 200C.
  4. For a kilo steak, I cooked it for about 30 minutes for medium rare.
  5. Once the steak is done to your liking, remove from the BBQ, along with the shallots. Rest the steak for at least 10 minutes.
  6. Combine the shallots with the rocket and season with lemon juice, olive oil and salt and pepper.
  7. Cut the steak off the bone and then slice in big chunks at an angle.

Products used

Little Lucifer

More recipes