How to Spit Roast Ribeye Steaks

This image shows a rib eye steak.


Why go to a steakhouse when you can make the most perfect ribeye right at home? 

So skip the expensive steakhouse’s. Skip the lines and the crowded tables. This ribeye has your name written ALL OVER IT.

All you need is a few ingredients, a good quality ribeye roast, a Flaming Coals Mini Spit and some Flaming Coals lump charcoal!

With a few simple steps, you will have a gorgeous steak crust and juicy meat that will topple any steakhouse.

Pair it with your favourite wine, serve it with potatoes, salad and anything else you wish or just serve it alone - it’s all up to you! 

Roast preparation

Remove the excess fat from your roast, as well as remove the hard layer of fat and remove the thin layer of silver skin as this won’t reduce during the cook.

This image shows a roast, bovine espresso run and black carnivore's rub
Once you’ve removed the excess fat it’s time to apply the rub. Begin with a light seasoning of the Flaming Coals Bovine espresso. Ensure you cover all sides of the meat thoroughly. Now move on to our secret weapon Hardcore Carnivore’s Black beef seasoning. Black will give you that INCREDIBLE colour and salty, peppery goodness throughout. 
This image shows a seasoned rib eye with bovine espresso rub and black carnivore's beef seasoning.

Charcoal preparation

Fill a chimney with Flaming Coals lump charcoal and light using your preferred method. In today’s cook, we are using the Flaming Coals charcoal starter wand (CSW).

This image shows a charcoal starter wand and charcoal chimney
Once the charcoal has flamed over, empty the chimney into the base of the mini spit. 

Skewer preparation

To secure your ribeye roast throughout the cooking process use a good quality butcher's twine to help the meat hold together.

Now insert the skewer through the roast and secure using the Flaming Coals chicken rotisserie prongs. Ensure the skewer is properly balanced to protect the gearbox in your motor. If your roast feels a bit wonky or begins to freefall we suggest investing in a Flaming Coals counterbalance weight CBW12, think of this as an insurance policy for your motor. As we properly balanced our meat this wasn’t necessary for today’s cook.

This image shows a rib eye cooked on minispit roaster
Place the skewer into the motor and bracket and begin spinning. 
To find the required roasting height for maximum cooking efficiency, hold your hand below the meat over the coals. If you can just hold it there for 5 seconds your meat is loaded at the optimum height. 
This image shows a ribeye cooked on Mini Spit Roaster
Remove your juicy, succulent roast when the internal temperature reaches 120f, and allow it to rest for 10-15 minutes before slicing.
This image shows a sliced rib eye
Place the supplied grill onto the mini spit roaster and place your steaks on. Grill on each side for 20-30 seconds until the internal temperature reaches a perfect 130f (medium-rare).
This image shows a rib eye cooked on grill
Serve immediately! 


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by: Michael Wilkie
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