Outdooroven recipe: ribeye with yogurt sauce

Outdooroven recipe ribeye

With the temperatures slowly rising, it is time to heat up the Outdooroven and use it as a barbecue. This ribeye recipe is easy to make and perfect for a warm spring day.


2 tsp black peppercorns

2 tsp sea salt

½ tbsp (Ketoembar) ground coriander

1 tbsp fennel seeds

1 tbsp mustard seed

2 ribeye

2 tbsp groundnut oil

1 lime (scrubbed clean)

15 g fresh mint

100 ml Greek yogurt

½ clove of garlic




Find the original recipe here.


Outdooroven recipe ribeye
Outdooroven recipe ribeye

Step 1: Use a mortar to finely mash the peppercorns, sea salt and coriander-, fennel- and mustard seeds together. Rub the herb mixture over the meat. Cover and leave to marinate in the fridge for 30 minutes.

Step 2: Cover the marinated meat with oil (on both sides). Place on the grill rack and grill the meat inside the Outdooroven over briskets or hot charcoal as you would with a normal barbecue. Grill for 5 minutes for a medium bake and flip hallway through. Take out the meat and leave to rest for 5 minutes, covered by tin foil.

outdooroven recipe ribeye
Outdooroven recipe ribeye

Step 3: Grate the skin of a lime and press the lime for juice. Roughly cut up the mint leaves, but leave out a few to garnish later. Place the lime zest, 2 tablespoons of lime juice, the cut up mint leaves, the yogurt and the garlic into a high cup. Purate with a blender. Add salt, pepper and optional lime juice to taste.

Step 4: Slice the meat and garnish with the mint leaves. Serve together with the yogurt sauce. Enjoy!

outdooroven recipe ribeye

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