is here! Shop now, pay later in 4 easy installments
Watto's Signature Ribeye
Note: The use of internal meat thermometer is highly recommended for best results.
Ingredients :
1 x 1kg Ribeye
this will work for any cut of beef, I have used the Ribeye on the bone for flavour
1 x 200g Watto's Signature Rub
1 x Tablespoon Watto's Smoked Garlic
2 x Tablespoon's Smoked Boozy Salt
2 x Large potato's
Coconut oil or olive oil (as Jamie Oliver says "in with a good glug")
Mixed herbs (I've used fresh Oregano and Rosemary) Use what ever you have dried or fresh
Directions
1. Remove your Ribeye from the fridge about 1 hour before cooking, Ideally you want your meat to be at room temperature before cooking.
2. Steam your spuds until they can be smashed (I just nuke mine in some water) Poke them - if they are soft they are good to go.
3. Place meat on a board and Oil that fella up - now don't be afraid of the oil, this is a sometimes food ! Get that fella glistening.
4. Poor some Watto's Signature rub or any other Watto's Smokehouse Rub on the board and the meat, and rub that big fella up!
5. Leave for about 40 min.
6.Have a glass of wine or a Coldie
7. Pre heat the oven to 180 for potatoes
Pre heat your gas BBQ if using that for the meat - Light up your coals or get the charcoal cranking.
8. Place the Potatoes into a oven pan with the melted Coconut oil or olive oil add Watto's smoked garlic. Shake the tray to cover the potatoes in oil. Sprinkle Watto's double Smoked Aussie Rock Salt and shake again ensuring they are well covered with all that oily goodness.
9. Smash those spuds with the back of thick blade knife or use your potato masher (Ideally smash them to half the height of what the were) shake the spuds again to ensure they are well coated with oil, garlic and salt then sprinkle the herbs,
10. Place into the oven at about 180 they should take about 15 to 20 min
11. Poor yourself a glass of wine or another coldie (this is a 3 bevy process)
Now there are so many ways to cook a steak and if your way works then as Watto says "don't change what aint broke" just do it your way.
12. Insert the meat thermometer - I use a Meater plus and aim for an internal temp of 60 degree Celsius which gives me pink and juicy meat every time (I personally don't like the cow still mooing, but also dislike grey meat) so this works for me.
13. Place that big fella on the fire, plate or skillet.
Note : I cook on coals and remove the meat if the temp is getting too high too quickly.
Once the internal temp has met the 60 degree Celsius mark remove from heat, wrap in foil and rest for about 7 min
Slice that big fella up and serve with your smashed spuds.
Happy eating.
Jodie