Any carnivore loves a grilled steak. Sitting around the grill with a few friends, the smell of steaks sizzling over a wood fire, a beverage keeping you busy while they cook — there’s something special about that. Something iconic. Something perfect.
But then there are those days when you want to up your game. Or maybe you just want to sit around that grill longer. Here’s a good reason to do just that.
Our local grocery store put these bone-in ribeye roasts on sale for an irresistible price, so we grabbed a few and started scheming. We salted the roast two days in advance, per the instructions in the fantastic new book “Salt, Fat, Acid, Heat” by Samin Nosrat. The morning of, we mixed up a rub of some freshly ground spices and rubbed them onto the surface of the meat.
This is a cut that should be cooked on indirect heat, preferably with some smoke if you’re equipped for that. So set your grill up for indirect grilling (more on that here if you need it) and put the beef on the grill. Close the lid and either find something else to do for a few hours, or grab that beverage and put your feet up.
One note: Be sure to take the roast out of the fridge at least an hour before cooking.
2 tablespoons black peppercorns
1 tablespoon coriander seeds
1 tablespoon juniper berries
2 teaspoon mustard seeds
1 tablespoon smoked paprika
1 ribeye roast, about 6 pounds
1 tablespoon oil
3 tablespoons kosher salt
Horseradish sauce, for serving
Hickory wood chunks, for grilling
Two days before cooking, salt the roast all over with the kosher salt. Put in a resealable bag, squeeze out as much air as you can, then refrigerate.
On the day you’re planning to cook, make the spice rub by grinding the pepper, coriander, juniper and mustard seeds in a coffee grinder or spice grinder. You don’t have to grind until completely ground; a few bigger chunks is actually pretty good. Add the paprika and stir to combine.
Remove the roast from the bag and put it on a plate. Drizzle the oil all over and spread with your hand or a brush to cover. Sprinkle the spice rub evenly over the roast and press it into the meat until it sticks. Put the roast on the plate back into the refrigerator until you’re ready to cook it.
Remove the roast an hour before cooking. Set up your grill or smoker for indirect grilling and preheat until it reaches 250 degrees. Put a few hickory wood chunks on the coals to amp up that smoke flavor. Put the beef on the grill bone side down so it doesn’t get any direct heat and close the lid. After an hour, turn grill up to 350 until it reaches your desired doneness. (Use a meat thermometer here if you have one.) We took it off at 129 degrees and let it rest for 20 minutes.
To serve, carve the bones from the roast, then slice the roast into servings of the size you want. We made four slices and then cut those in halves. Serve with horseradish sauce, if desired.
Keywords: rib eye roast