Grilled Rib Eye

• 1 whole rib eye
• salt
• Rosemary sprigs
• Butcher’s twine

For the brine

• Water
• garlic
• half an onion
• lemon skin
• fresh oregano
• dried thyme
• Maldon salt

1. For the brine: mix all the ingredients and take it to the fire. Let it simmer for at least 2 hours.
2. Add Maldon salt on both sides of the rib eye before taking to the grill.
3. With a twine, tie it with rosemary.
4. Hang it on the roof top of your grill, using the “S” hooks, with the fat side facing the firebox
   first.
5. Slow-cook the rib eye on medium heat for about 2 hs. Tip: to make sure heat is OK, you
   should be able to hover your hand for about 5-8 seconds.
6. Flip the rib eye (now on the meat side facing the firebox), also on medium heat for about 2 more hours.
7. For the searing: hydrate the rib eye on the brine solution for a few seconds on both sides.
8. Give it a sear by placing it on the main grate (both sides) for a few seconds on high heat.
9. Serve and enjoy with a good wine!