How to prepare a Ribeye Roast on the Flaming Coals Mini Spit

You can cook the best ribeye at home, so why go out to a steakhouse?

So skip the pricy steakhouses. Skip the lines and the occupied tables. Your name is all over this ribeye.

A high-quality ribeye roast, a Flaming Coals Mini Spit, and some Flaming Coals lump charcoal are all you need!

You can make a gorgeous steak crust and juicy meat that will topple any steakhouse with just a few easy steps.

You can serve it alone, with potatoes, salad, or any other side dish you like, or with your favourite wine.

Roast preparation - 

Remove the extra fat off your roast, including the hard fat layer and the thin layer of silver skin, as these won't cook off throughout the cooking process.

 

 

Applying the rub is the next step after removing the extra fat. Start by seasoning the Flaming Coals Bovine espresso lightly. Make sure to fully coat the meat on all sides. Now let's use Hardcore Carnivore's Black beef seasoning, our secret weapon. You'll get that AMAZING colour and all-over salty, peppery goodness from black.

 

 

Charcoal preparation - 

Lump charcoal from Flaming Coals should be put in a chimney, and you should light it however you like. We are use the Flaming Coals charcoal starter wand in today's cook (CSW).

 

Empty the chimney into the tiny spit's base once the charcoal has caught fire.

Skewer preparation - 

Use high-quality butcher's twine to tie your ribeye roast down as it cooks to keep the meat from falling apart.

The skewer should now be inserted into the roast and secured using the prongs from the Flaming Coals chicken rotisserie. For the safety of your motor's gearbox, make sure the skewer is balanced appropriately. Consider the Flaming Coals counterbalance weight CBW12 as an insurance policy for your motor in case your roast feels a little skewed or starts to fall. This wasn't necessary for the cook today because we balanced our meat correctly.

 

 

Spin the skewer by inserting it into the bracket and motor.

Hold your hand underneath the meat over the coals to determine the ideal roasting height for best cooking efficiency. Your meat is loaded at the ideal height if you can merely hold it still for 5 seconds.

 

 

When the internal temperature of your tender, juicy roast reaches 120 degrees, remove it from the oven and let it rest for 10 to 15 minutes before slicing.

 

 

Steaks should be placed on the tiny spit roaster after the provided grill has been attached. Cook for 20 to 30 seconds on each side until the internal temperature reaches a perfect 130 degrees (medium-rare).

 

Serve immediately! 

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by: Michael Wilkie