Barbecue has become somewhat of an obsession in our household since this wonderful thing called the British Summer started a few weeks ago. What we cook ranges from super quick to full on labours of love, some taking up to 14 hours.
The ribeye steak however is a one of the quick cook ones due to the make up of this fabulous cut of meat. The Ribeye is highly marbled with a large swath of fat where a lot of the distinctive flavor of beef comes from, making ribeye one of the richest, beefiest cuts available. The central eye of meat tends to be smooth textured with a fine grain.
Always use the best ingredients you can afford when cooking and that is never more important than the meat which you choose. We opt for Organic, when possible, and always try to go to our local farm shop Broom House Farm. Their range is always excellent and always of the best quality Aberdeen Angus.
The recipe for the Ribeye Steaks are from a book by Adam Perry Lang. He is renowned in the US for barbecue & grilling, and has partnered with Jamie Oliver at restaurant Barbacoa in London where they showcase live fire cooking methods from around the world.
If you are keen on Barbecue and want some inspiration I suggest that you buy Adam’s book ‘Serious Barbecue: Smoke, Char, Baste, and Brush Your Way to Great Outdoor Cooking’ HERE