Ribeye with garlic puree

Rub the ribeyes with balsamic vinegar and more than half of the olive oil. Let them marinate in a shallow bowl in 30 minutes and reach room temperature.

Rub the bread roll garlic lightly with olive oil and wrap each roll in a piece of aluminum foil. Put the bread roll garlic on the barbecue or between the cabbage and puff them in 25-30 minutes until done. Turn them very regularly so that all cloves are well cooked.

Put the ribeyes on the barbecue and roast them nicely brown in 4-6 minutes and rosé on the inside. Turn the ribeyes regularly.

Chop the oregano coarsely. Put the ribeyes on a plate and halve them. Take the bread roll garlic out of the foil and loosen the toes. Squeeze the toes between thumb and forefinger above the ribeyes. Sprinkle with salt, freshly ground pepper and oregano.