Julius jaspers' ribeye from the barbecue with steak sauce

Name: julius jaspers' ribeye from the barbecue with steak sauce
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: American
Ingredients: 4 rib eye; 1 tl smoked sweet pepper; 1 tl black peppercorns; tl chiliflakes; 1 tl fennel seed; 6 saffron; 30 g grated horseradish in pot; 30 g tomato ketchup; 30 g dijon mustard; 30 g dark brown sugar; 30 g worcestershiresauce; 15 g liquid honey

Marinated barbecue steak with ketchup mustard sauce.

Ingredients

Kitchen Stuff

1 barbecue or grill pan
1 mortar
1 sieve
1 come
1 aluminium foil

Directions

Light the barbecue. Let the ribeye come to room temperature.
Put the smoked paprika, peppercorns, chilli flakes, fennel seeds and saffron into the mortar and rub finely.
Pass the mixture through a fine sieve and rub the meat with it. Allow the flavor to set for 15 minutes.
In the meantime, mix the horseradish, ketchup, mustard, caster sugar, Worcestershire sauce and honey into a bowl for the steak sauce.
Place the ribeyes on the hot grill directly above the hot charcoal.
Turn 1½-2 min. And grill for 1½-2 min. On the other side for a red steak. Leave slightly longer for medium-cooked meat.
Sprinkle the meat with salt, wrap it loosely in aluminum foil and leave to rest for 10 minutes. Cut the meat into slices and serve with the steak sauce.