Maximus Oven Grilled Ribeye

Rib of beef

The Maximus wood-fired oven is the perfect partner for your convivial gatherings. And what meat is more convivial than the famous ribeye steak? Accompanied by a salad, fries, or a Dauphinoise potato gratin, it's perfect for sharing with four or more people. Follow our tips and tricks for a perfect ribeye steak!

THE RECIPE IN VIDEO

INGREDIENTS

1 nice rib of beef, preferably bought from the butcher
30g of softened butter
5g of fleur de sel
1g of crushed green pepper
A small bunch of chives

People	Preparation time	Cooking
4 people	10 minutes	10 minutes

PREPARATION

About an hour beforehand, light your Maximus oven . Since the rib of beef will be cooked directly on the stone, it's important to light the wood-fired oven well in advance and get it up to over 400°C. To do this, load one side of the oven with kindling underneath and larger pieces on top, so the fire starts quickly and strongly.
Chop the chives into the softened butter.
Season the ribeye steak on both sides with salt and pepper. Chef's tip: never salt your meat in advance to avoid bleeding it. This will result in more tender meat.
Place directly on the oven floor. Make sure the flames aren't too high or that the coals are very good for cooking. Chef's tip: use tongs or a spatula to handle your meat. Again, the goal is to avoid piercing it to prevent bleeding.
Cook for approximately 3 minutes for "rare", 4 minutes for "rare" or 5 minutes for "medium".
Turn it over, then cook for the same amount of time again. Chef's tip: be sure to adjust the cooking time according to the thickness of your meat.
Take the meat out of the oven, then place your chive butter on top to let it melt gently.
Your meat is ready to be shared. For an extra touch of indulgence, serve it with a handful of fries or a gratin dauphinois. You can also enjoy it with a vegetable tian or Provençal tomatoes for a slightly lighter meal, or even a delicious vegetable tian baked in a wood-fired oven .