Ribeye roll with thyme, garlic and herb butter
Black Angus ribeye roll with al-Andalus, sea salt, parsley, garlic and thyme.
Put the butter in a bowl and mix with the al-Andalus and the sea salt. Slice the parsley and mix through the butter.
Place the herb butter on a double piece of cling film.
Roll the foil around it and close the ends in the opposite direction so that you get a sausage of approx. 4 cm diameter.
Let stiffen in the refrigerator for at least 1 hour.
Meanwhile, let the ribeye roll reach room temperature for about 1 hour.
Preheat the oven to 160 ° C.
Peel the garlic. Heat the rest of the butter with the garlic and the thyme in a frying pan. Fry the meat in brown for 4 minutes.
Place in the baking dish and pour the shortening with the thyme and garlic over it. Insert the meat thermometer into the thickest part of the meat.
Fry the meat in the middle of the oven until it reaches the core temperature.
This can vary between 56 ° C (rare, after approx. 25 min.), 60 ° C (medium, after approx. 30 min.), 65 ° C (well done, after approx. 35 min.).
Remove the meat from the oven and let it rest for 10 minutes. Remove the cling film from the herb butter and slice the butter into slices.
Remove the string from the ribeye, cut the meat into slices and put the slices of butter on it.
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