A bone-in ribeye marinated in rum and cola, caramelized, and deglazed with lime, inspired by the Cuba Libre.
Ingredients
- 1.2 kg Bone-in ribeye
- 200 ml Rum
- 330 ml Cola
- 50 ml Sweet soy sauce
- 30 ml Honey
- 5 g 4-spice blend
- 5 g Cracked black pepper
- 5 g Smoked paprika
- 30 ml Neutral oil
- 2 pieces Lime
- 5 g Fleur de sel
Method
- Prepare the marinade by mixing the rum, cola, sweet soy sauce, honey, and spices.
- Place the bone-in ribeye in the marinade, turning to coat well. Cover and refrigerate for 24 hours.
- Take the meat out of the refrigerator 30 minutes before cooking to let it come to room temperature.
- Heat a large skillet or plancha over high heat with a drizzle of oil.
- Sear the ribeye without moving it until a beautiful caramelized crust forms (about 4 to 5 minutes per side).
- Halve the limes and place them flesh-side down in the pan to roast.
- Deglaze the pan by squeezing the juice from the roasted limes over the meat.
- Sprinkle with fleur de sel, let rest for 5 minutes, slice, and serve with the roasted lime halves.
Nutrition
Per serving
- Energy
- 595.8 kcal
- Protein
- 50.72 g
- Carbohydrate
- 23.08 g
- Fat
- 21.58 g
- Fibre
- 2.19 g
- Calcium
- 31.81 mg
- Iron
- 0.61 mg
- Magnesium
- 23.91 mg
