BBQ Ribeye Steak

Ingredients for 4 servings:

• 1,200 g entrecôte(s), well-ripened and firm, from Angus or Hereford beef
• 1 large onion(s), sweet
• 1 bunch of spring onions
• 100 g celery
• butter
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 30 minutes

BBQ-style entrecôte with onion vegetables

Preheat the grill with briquettes and some charcoal so that no more than a quarter of the surface is covered. Cut the onion into large rings. Melt a little butter in an iron skillet over the embers and brown the onion rings, then remove and set aside. Sear the meat on all sides on the grill over the embers. If the flames flare up, don’t worry. For both appearance and flavor, the meat should be well browned and show clear traces of the grilling. After searing, place the meat well away from the embers and insert a wireless meat thermometer into the thickest part of the meat. Close the lid and maintain the internal temperature of the grill at 100-120°C. Occasionally, you’ll need to add a few more briquettes. These are best heated up a little in the chimney starter. The temperature will gradually rise in about 2-3 hours. Once the internal temperature reaches 58-59°C, it’s done. Remove the meat, wrap it in aluminum foil, and let it rest for 20 minutes. In the meantime, finely slice the spring onions and dice the celery. While the meat is resting, melt some more butter in the iron skillet over the coals and sauté the spring onions and celery. Finally, add the large onion rings and let it warm through. Thinly slice the meat against the grain and season with salt and pepper. Briefly remove the onion and celery from the skillet or push it aside, melting a little more butter if necessary, arrange the pieces of meat in a fan shape in the skillet, and arrange the onion and celery on top. Serve in the heavy iron skillet. For a particularly delicious, smoky flavor, soak wood chips (I prefer hickory) in water for about 60 minutes, drain them, and add them to the glowing coals during the last hour of cooking.