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Rotisserie Ultra Dry Aged Rib Eye
  • 1 piece (8- to 12-pound) beef rib eye (dry aged between 40 and 50 days)
  • 6 ounces Brassica mustard
  • 2 ounces sea salt
  • 4 sprigs fresh rosemary
  • 4 cloves fresh garlic, chopped
  • 2 sprigs fresh thyme
  • 1/2 ounce cracked black pepper
  • Grilled lemon wedge, to serve
  • Arugula, to serve
  • Sea salt, to serve
  • 1 ounce olive oil, to serve
  1. Rub the rib eye with Brassica mustard and sprinkle salt, rosemary, chopped garlic, thyme and cracked black pepper evenly on the meat.
  2. Tie rib eye with butcher string, looping every 3 inches until secure.
  3. Skewer the rib eye on the rotisserie spit and cook at medium high heat until internal temperature is at 122°F.
  4. Let rib eye rest for 30 minutes before slicing. Slice rib eye and garnish with grilled lemon wedge, arugula, and bowl of sea salt and drizzle with olive oil.
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