PK’s Rib Eye Roast: With Rosemary And Garlic

Here in Oz we call the boned out beef rib eye cut a ‘scotch fillet’ or a ‘cube roll’. The scotch fillet comes from rib area of the animal and has just the right amount of fat marbling (plus a lovely seam) and tenderness.

20160814_155055 — Makes for a lovely steak.

Today, I am roasting it in my Weber charcoal kettle BBQ after first coating it in a garlic, chopped rosemary and olive oil mix.

To lock in the flavour I gave it a quick sear before roasting it low and slow until the internal temperature was 60 degrees C. I then let it rest for 20 minutes before carving.

Happy sigh 🙂