Grilled ribeye steak with green confit

Votes: 1

Time: 40 min plus holding time
Complexity: easily
Servings: 6

One of the best ways to cook a ribeye steak. Rub the meat with salt, black pepper, and olive oil before refrigerating it for about 12 hours. For grilling, prepare the grill for both direct and indirect heat. First, sear the meat until it develops a delicious crust on the hotter side, then braise it in the cooler zone. Cook the ribeye to medium-rare or rare to fully appreciate its juiciness and rich beef flavor. Butter adds a delicate touch. Serve with a refreshing romaine lettuce and watercress jam.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Steak

1 ribeye steak on the bone (weight 0.7 kg, thickness about 6 cm)
Olive oil
Coarse sea salt
Crushed black pepper
French butter dish

Romaine Lettuce and Watercress Jam

4 bunches organic watercress, stems trimmed (about 2 cups leaves)
2 whole romaine lettuce leaves
1 small clove of garlic
1/4 bunch fresh cilantro, trimmed
1/4 bunch fresh parsley, trimmed
Freshly squeezed lemon juice
2 tbsp. l. olive oil

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, romaine lettuce, watercress, lemon juice, parsley, cilantro

Cooking the dish according to the recipe:

Generously drizzle the steak with olive oil, season with salt and pepper, covering the entire piece of meat. Cover loosely and refrigerate for 12 hours. You can marinate ribeye steak with spices.
Preheat the grill 1 hour before grilling the steak (preferably using charcoal or hardwood); the coals should be burnt down and glowing without a flame.

Remove the steak from the refrigerator and let it sit at room temperature for an hour while the grill preheats.
Place the steak in the center of the hot grill and rotate it left and right to create nice grill marks. Cook the other side in the same manner, for about 10 minutes total. Then move the steak to a cooler part of the grill and cook until rare, 25-30 minutes. You will have to test it with your fingers by pressing gentlyTransfer the finished steak to a rack set over a baking sheet to prevent it from sitting in its own juices. Then cover it loosely with aluminum foil to rest for 15 minutes before slicing.
Romaine Lettuce and Watercress Jam

In a blender or food processor, combine the watercress, romaine lettuce, garlic, cilantro, parsley, lemon juice, salt, and black pepper. Add the olive oil and process until smooth.
Exit: 2 tbsp.
To serve, cut the steak into 6 equal pieces. Place equal portions of the jam on each of 6 warmed plates. Arrange the sliced steak on the plates and drizzle with butter. Strain any juices remaining in the pan and pour them over the steak.