Spit Roasted Ribeye Scotch
Recipes / Beef

Spit Roasted Ribeye Scotch

Dripping with goodness!

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There is something mesmerising about a spit roaster, especially when the smell wafting off the meat is divine! Here, we've prepared a simple, no fuss recipe anyone can master.
Prep time
20 mins
Cook time
2 hours (depending on weight)
Serves
Quite a few!
Fuel
Heat Beads® 10kg Original BBQ Briquettes
Best cooked on
Large Charcoal Spit Roaster & BBQ

Ingredients

Half Ribeye (Greenlea Butcher Scotch Fillet)
Herbs (rosemary / thyme)
2 x garlic cloves
Lemon Zest
Olive Oil

  • The classic combination seasoning and herb mix are simple and tasty.

    The classic combination seasoning and herb mix are simple and tasty.

  • Rub with olive oil, this will help the herbs stick to the meat.

    Rub with olive oil, this will help the herbs stick to the meat.

  • Use cooking twine every 3cm to support the meat and hold it in shape.

    Use cooking twine every 3cm to support the meat and hold it in shape.

  • Thread the meat onto the spit rod and secure with the prongs.

    Thread the meat onto the spit rod and secure with the prongs.

  • Cook for around 2-3 hours. Replenish coals if necessary.

    Cook for around 2-3 hours. Replenish coals if necessary.

Method

  1. Light and preheat charcoal or briquettes in a chimney starter, this will take around 15 minutes.
  2. Pat dry your room-temperature ribeye.
  3. Finely chop herbs and garlic. Zest the lemon. Mix together.
  4. Rub olive oil over meat, season with plenty of salt and pepper.
  5. Rub herb mix over the meat. Press to ensure they stick well.
  6. Truss with cooking twine every 3 centimetres (don't use a synthetic twine as it will melt).
  7. Secure meat to spit rod using prongs.
  8. Add pre-heated coals to spit roaster bed. Fix rod to spit roaster with pins. Turn on the motor.
  9. Cook until internal temperature of the meat is 57ºC (135ºF) for medium/rare / 63ºC (145ºF) for medium / 66ºC (150ºF) for medium/well. This will take around 2-3 hours depending on the height of your rod and the thickness of your meat.
  10. Remove off spit roaster and cut off twine while the meat is still hot. Rest for at least 10 minutes and then carve.
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