Ribeye with garlic-rosemary butter and roasted parsnips

Who says the BBQ belongs in the shed in January? Put on a jacket, pop on a hat and just light it up. A thick côte de boeuf with melting herb butter and sweet winter carrots makes any cold evening better. Come on! - Bo

Why this works so well on the BBQ

A côte de boeuf is thick, so you don't want to just grill it until it's rock hard. With the reverse sear method, it first cooks slowly indirectly to just below the desired core temperature, and only then does it get a crust over the hot coals. This way, it's cooked beautifully evenly from edge to edge. A core thermometer is your best friend here: guessing is for the lottery.

Get started!

1. Take the côte de boeuf out of the refrigerator an hour beforehand and sprinkle it generously with coarse sea salt all over.
2. Mash the soft butter with the finely chopped garlic, rosemary, a pinch of salt and pepper. Roll it into a sausage in plastic wrap and put it in the refrigerator.
3. Light the BBQ for indirect cooking at around 120°C: coals on one side, meat on the other.
4. Halve the carrots and parsnips lengthwise, toss them with olive oil, thyme, salt and pepper and put them in the skillet.
5. Place the meat on the indirect side, insert the thermometer and close the lid. Place the skillet with the vegetables next to it.
6. At a core temperature of 48°C, take the meat off. Open up the BBQ, push the coals together and let it get really hot.
7. Sear the côte for 1 to 2 minutes on each side over the hot coals until it has a nice crust. Around 54°C it is perfectly medium-rare.
8. Let the meat rest for 10 minutes with a few slices of herb butter on top. Cut it off the bone, then into thick slices, and serve with the winter carrots.

Tip

Rosemary is strong stuff. Only use the needles and chop them really finely, otherwise you'll be chewing on pine needles. Store leftover herb butter in the freezer for the next steak.

Storage and leftovers

Leftover côte de boeuf stays good in the refrigerator for 2 days if covered. Thinly sliced, it's great on a roll with mustard and arugula. Do not reheat in the microwave, or you'll ruin it.