Spit Roasted Ribeye Scotch
Dripping with goodness!
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.
- Light and preheat charcoal or briquettes in a chimney starter, this will take around 15 minutes.
- Pat dry your room-temperature ribeye.
- Finely chop herbs and garlic. Zest the lemon. Mix together.
- Rub olive oil over meat, season with plenty of salt and pepper.
- Rub herb mix over the meat. Press to ensure they stick well.
- Truss with cooking twine every 3 centimetres (don't use a synthetic twine as it will melt).
- Secure meat to spit rod using prongs.
- Add pre-heated coals to spit roaster bed. Fix rod to spit roaster with pins. Turn on the motor.
- 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.
- Remove off spit roaster and cut off twine while the meat is still hot. Rest for at least 10 minutes and then carve.