Roast beef

10 min active, 90 min passive
Meat
Gas
Ingredients
  • 1 kg Roast beef
  • 20 ml Olive oil
  • 30 g Meat spices
  • 20 g Honey
  • 20 ml Soya sauce
  • 2 g Chilli flakes
Preparation
  1. Preheat the grill in the Standard position for 5 minutes at the medium level, keep the lid closed.

  2. Mix the meat spices and olive oil, coat the roast beef with it, wrap it in cling film. Marinade in the fridge for 12 hours.

  3. Remove the meat from the fridge at least 1 hour before grilling so that it reaches room temperature. Mix together the ingredients for the coating until smooth.

Cooking
  1. Grill the roast beef in a preheated grill at 180 °C for approximately 70 minutes until it reaches a core temperature of 48 °C. Brush with the coating towards the end of the cooking time.

  2. Remove the roast beef from the grill. Keep the meat covered and leave rest for 10 minutes prior to carving, until it reaches a core temperature of 54 °C.

  3. Grilling

Tip
  • The Gourmet Burner Technology is the ideal tool for this preparation

  • Preparation at lower temperatures and longer grill times; barbecue the roast beef in a preheated grill at 80 °C for approximately 2.5 hours until the meat reaches a core temperature of 48 °C. Brush with the coating towards the end of the cooking time. Remove the roast beef from the grill. Keep the meat covered and leave to rest for 10 minutes prior to cutting until it reaches a core temperature of 54 °C

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