Recipe Tip: Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

Recipe Tip: Whole Roasted Rib-Eye with Grilled Carrots topped with Black Sesame and Lettuce Hearts

Top Recipe for 6 Persons by Harald Brunner. All ingredients and tips for getting it right. Rib-eye of beef is a beautiful cut, and cooked on the barbecue and served like this, it's a feast for three to five hungry people. Keep an eye on the cooking temperatures, and use a meat thermometer to make sure the beef is cooked to rosy perfection.



    1. Step 1

      First make the seasoning mixture. Put the pepper, juniper berries and star anise in a dry pan over a medium heat. Toast the spices until aromatic, stirring to prevent burning.
    2. Step 2

      Let the spices cool, then transfer to a mortar and pestle, add the salt and grind to a powder.
    3. Step 3

      Heat the barbecue to 160°C (this recipe calls for a barbecue with a lid and an adjustable temperature gauge).
    4. Step 4

      Rub the rib eye with the spices and when the barbecue is hot, grill on all sides over direct heat until it has taken on a nice colour. Then cook at for about 45 minutes over indirect heat with the lid closed.
    5. Step 5

      The meat is ready when the core temperature reaches 55°C for medium-rare meat.
    6. Step 6

      Towards the end of the cooking time, brush the carrots with olive oil, season with salt and grill indirectly at 160°C for about 30 minutes.
    7. Step 7

      Season the lettuce hearts with olive oil and salt and grill on direct heat on both sides for 2–3 minutes.
    8. Step 8

      Leave the rib-eye to rest for at least 20 minutes, then slice and serve with the buttered vegetables scattered with the sesame seeds.
    9. Step 9

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    10. Step 10

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    11. Step 11

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    12. Step 12

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    13. Step 13

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