Jord althuizens grilled ribeye with spicy black vein cheese topping

Light the barbecue and divide into 2 zones: 1 very hot and 1 moderately hot. You do this by stacking up the coal on one side and on the other hand a little lower.

The higher the pile of coal, the smaller the distance to the meat and the hotter.

Cut off the bread roll garlic 1 cm from the top. Drizzle with oil, sea salt and pepper and wrap in aluminum foil.

Place the bread roll garlic on the moderately hot part of the barbecue and grill until it feels soft. This takes about 45 minutes. Remove from the barbecue.

Allow the ribeye to reach room temperature for 15-30 minutes (depending on the thickness of the meat). Drizzle with oil and sprinkle each piece with sea salt and pepper.

Meanwhile, finely chop the peppers with seed lists. Chop the shallot and finely chop the parsley.

Put the cast iron frying pan on the hot part of the barbecue and heat the rest of the oil. Fry the pepper, shallot and ¾ of the parsley 4 min.

Extinguish with the vinegar and stir in the bluefin cheese and cream cheese. Season with pepper.

Place the meat on the hottest part of the barbecue and grill until the meat has the right amount of cooking and let go of the grate easily. This takes approx. 2½ min.

In the meantime, remove the garlic from the foil. Turn the meat, grill for 2½ min. And rub the garlic over the meat.

Remove the meat from the barbecue and lay down on a cutting board with the garlic side down. Also rub the other side with the garlic.

Leave loosely covered with aluminum foil to rest for 5 minutes. Serve the meat with the cheese topping and sprinkle with the rest of the parsley.