Smokey Ribeye Royale
Perfectly grilled with a touch of smoke – a barbecue classic with character
For whom?
For everyone who loves juicy beef, a robust smoke flavour and a flawless grilling experience. Ideal for a summer evening with friends or simply because you deserve it.
Ingredients:
- 1 ribeye steak (approx. 300-400 g per person)
- Olive oil
- Sea salt and freshly ground pepper
- Optional: fresh rosemary or thyme
- European mix or Marabu charcoal
- Smoking wood chips (e.g. oak or beech)
How to make it:
- Preparation
Take the ribeye out of the fridge in time so it can come to room temperature. Pat dry and season generously with salt and pepper. - Lighting
Use natural firelighters and build a solid fire with hardwood mix charcoal. Let the coals glow properly (white-grey ash layer). Meanwhile, soak a handful of smoking wood chips in water for 15 minutes and add them to the glowing coals just before you start grilling. - Grilling
Place the ribeye directly over the heat. Grill 2-3 minutes per side for medium-rare, or slightly longer to taste. Optionally use a meat thermometer (52-55 °C = perfect pink). - Resting
Leave the steak to rest for 5 minutes under aluminium foil. This way the juices are nicely retained. Slice across the grain and serve with grilled vegetables or potatoes from the BBQ.
