![\"gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-03.jpg?fit=200%2C300&ssl=1\")
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Gegrilde Rib-Eye Steak met B\u00e9arnaise boter<\/h2>\n
Zin in een sappige steak van de BBQ met een smeu\u00efge, kruidige toets?<\/strong> Dan zal deze heerlijke gegrilde Rib Eye steak afgewerkt met een zelfgemaakte B\u00e9arnaise boter zeker iets voor jou zijn! Serveer met gebakken aardappelen uit de skillet en een frisse salade voor een complete BBQ-maaltijd waar je gasten nog lang over napraten.<\/span><\/p>\n\n
Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nCook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/p>\nRusten <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\nTotal Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/p>\n<\/div>\n\n
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Course <\/span>Hoofdgerecht, Vleesmaaltijd<\/span><\/p>\nCuisine <\/span>Franse, Vlaamse<\/span><\/p>\n<\/div><\/div>\n<\/div>\n\n
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Voor het vlees:<\/h4>\n\n- 4<\/span> Rib-Eye steaks<\/span><\/li>\n
- Grof zout<\/span> hier truffelzout naar smaak<\/span><\/li>\n
- Zwarte peper<\/span> optioneel<\/span><\/li>\n<\/ul>\n<\/div>\n
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Voor de B\u00e9arnaise Boter:<\/h4>\n\n- 3<\/span> el ongezouten boter<\/span> op kamertemperatuur<\/span><\/li>\n
- 1<\/span> handvol verse dragon<\/span><\/li>\n
- 0.5<\/span> fijngesnipperde sjalot<\/span><\/li>\n
- 2<\/span> tl verse zeste van citroen<\/span><\/li>\n
- 1<\/span> snuifje zout<\/span><\/li>\n<\/ul>\n<\/div>\n
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Gebakken aardappelen in tijmboter<\/h4>\n\n- 800<\/span> g<\/span> kleine vastkokende aardappelen<\/span><\/li>\n
- 1<\/span> el zonnebloemolie<\/span><\/li>\n
- 3<\/span> el boter<\/span><\/li>\n
- 5<\/span> takjes verse tijm<\/span><\/li>\n
- 1<\/span> teentje look<\/span><\/li>\n
- Grof zout<\/span> naar smaak<\/span><\/li>\n<\/ul>\n<\/div>\n
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Frisse salade van komkommer, radijs en dragon<\/h4>\n\n- 1<\/span> komkommer<\/span> in blokjes<\/span><\/li>\n
- 1<\/span> bosje radijsjes<\/span> in partjes<\/span><\/li>\n
- \u00bd<\/span> sjalot<\/span> fijn gesnipperd<\/span><\/li>\n
- 1<\/span> handvol rucola<\/span><\/li>\n
- 2<\/span> el appelazijn<\/span><\/li>\n
- 1<\/span> el honing<\/span><\/li>\n
- 1<\/span> tl Dijonmosterd<\/span><\/li>\n
- 1<\/span> handvol grof gehakte dragon<\/span><\/li>\n
- Zout en zwarte peper naar smaak<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n
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Voor de B\u00e9arnaise Boter<\/h4>\n\n- \n
Hak een halve sjalot en de verse dragon fijn, rasp de zeste van 1 citroen en meng onder boter op kampertemperatuur.<\/p>\n<\/li>\n
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Proef en breng op smaak met een snuifje peper en zout. Meng vervolgens het geheel nogmaals goed door.<\/p>\n<\/li>\n
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Schep het mengsel op een vel bakpapier of plasticfolie, vorm tot een strak worstje en draai de uiteinden dicht. Laat minstens 1 uur opstijven in de koelkast.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Frisse salade van komkommer, radijs en dragon<\/h4>\n\n- \n
Hak de komkommer en 1\/2e sjalot in fijne blokjes, hak de dragon grof, snij de radijsjes in acht partjes en rasp de zeste van \u00e9\u00e9n citroen.<\/p>\n<\/li>\n
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Meng in een kom de mosterd, appelazijn, zeste van citroen en honing tot een gladde dressing. Voeg zout en peper naar smaak toe.<\/p>\n<\/li>\n
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Roer de gesnipperde dragon en sjalot door de dressing. Meng er vervolgens de komkommer, radijsjes en rucola onder en laat de smaken \u00e9\u00e9n uur intrekken in de koelkast.<\/p>\n<\/li>\n
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Werk af met enkele verse blaadjes gesnipperde dragon en serveer koud als frisse tegenhanger bij het vlees en de aardappelen.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Gebakken aardappelen in tijmboter<\/h4>\n\n- \n
Schil de aardappelen en snij deze vervolgens in dikke schijven die ongeveer even groot en dik zijn.<\/p>\n<\/li>\n
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Kook de aardappelen in gezouten water tot ze net gaar zijn (15-20 minuten). Giet af en laat even uitdampen. (optioneel: voeg een snuifje sodazout toe voor een extra krokante korst).<\/p>\n<\/li>\n
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Verwarm de BBQ voor op een directe sessie aan middelhoge temperatuur (+-220\u00b0C). Plaats indien beschikbaar gietijzeren roosters boven de vlammen zodat deze mee kunnen opwarmen.<\/p>\n<\/li>\n
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Verhit een gietijzeren skillet op directe hitte op de BBQ en voeg er wat zonnebloemolie aan toe (deze helpt om te voorkomen dat de boter gaat aanbranden).<\/p>\n<\/li>\n
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Smelt de boter in de skillet samen met de takjes tijm en look.<\/p>\n<\/li>\n
- \n
Voeg de aardappelen toe en bak de aardappelen rondom krokant boven directe hitte, draai ze voorzichtig zodat ze niet uit elkaar vallen.<\/p>\n<\/li>\n
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Als ze mooi goudbruin en krokant zijn, verplaats de skillet eventueel naar indirecte hitte om ze warm te houden tot het serveren. Kruid met peper en zout.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Rib-Eye met B\u00e9arnaise boter<\/h4>\n\n- \n
Verwarm de BBQ voor op een directe sessie aan middelhoge temperatuur (+-220\u00b0C). Plaats indien beschikbaar gietijzeren roosters boven de vlammen zodat deze mee kunnen opwarmen.<\/p>\n<\/li>\n
- \n
Haal de rib-eyes op tijd uit de koelkast en breng royaal op smaak met grof zout aan beide zeiden. Plaats terug in de koelkast terwijl de BBQ opwarmt voor +- 30 minuten zodat het zout zich met de vleessappen kan mengen.<\/p>\n<\/li>\n
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Dep de Rib-Eye steaks droog en grill ze op directe hitte op een goed voorverwarmde BBQ. Keer de steaks om van zodra ze van het rooster loslaten. Draai regelmatig voor een gelijkmatige garing tot een viertal graden onder de gewenste kerntemperatuur voor je steak (bvb. tot +- 48\u00b0C voor Rare\/Medium Rare).<\/p>\n<\/li>\n
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Laat vervolgens kort rusten gedurende 10 minuten. TIjdens deze periode kan de kerntemperatuur oplopen tot de gewenste 52\u00b0C in de kern.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n
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Serveer de steaks met een plak B\u00e9arnaise-boter erbovenop bij de gebakken aardappelen en frisse komkommersalade.<\/h4>\n<\/div>\n<\/div>\n\n
Keyword <\/span>aardappelen, barbecook, bbq, bearnaise, boter, direct grillen, frisse, gebakken, gegrilde, Gietijzer, heerlijk, hot and fast, lookboter, maaltijd, magnus, recept, rib eye, ribeye, skillet, Steak, Zomerse<\/span><\/p>\n<\/div>\n<\/div>\n<\/div><\/div>\n\n","protected":false},"excerpt":{"rendered":"Elk jaar op Moederdag is het bij ons thuis traditie dat mijn vrouw mag kiezen wat er op tafel komt. En jaar na jaar grijpt ze terug naar een klassieker: een perfect gegrilde steak met B\u00e9arnaisesaus. Alleen\u2026 haar B\u00e9arnaisesaus is z\u00f3 goed, dat ik er liever niet aan begin om haar daarin te proberen overtreffen. […]<\/p>\n","protected":false},"author":1,"featured_media":108478,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[136],"tags":[39355,88446,17009,93348,10550,93349,39366,93350,38128,5988,93351,93352,49182,93353,17501,27360,27366,49189,93357,93354,5580,17514,17506,93355,15202,44502,17507,15203,17510,27369,93356,63964],"dealstore":[],"offerexpiration":[],"class_list":["post-259154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-barbecue","tag-aardappelen","tag-barbecook","tag-barbecue","tag-bearnaise","tag-beef","tag-biefstuk","tag-bijgerechten","tag-boter","tag-compound-butter","tag-direct","tag-dunne-steak","tag-gebakken","tag-gegrilde","tag-gerecht","tag-grillen","tag-heerlijke","tag-hoofdgerechten","tag-hot-and-fast","tag-komkommersalade","tag-kruidenboter","tag-met","tag-recept","tag-recepten","tag-rib-eye","tag-ribeye","tag-rund","tag-skillet","tag-steak","tag-techniek","tag-vlees","tag-volledige-maaltijd","tag-zomers"],"yoast_head":"\n
Gegrilde Rib-Eye Steak met B\u00e9arnaise boter en komkommersalade - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=259154\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gegrilde Rib-Eye Steak met B\u00e9arnaise boter en komkommersalade - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"Elk jaar op Moederdag is het bij ons thuis traditie dat mijn vrouw mag kiezen wat er op tafel komt. En jaar na jaar grijpt ze terug naar een klassieker: een perfect gegrilde steak met B\u00e9arnaisesaus. Alleen\u2026 haar B\u00e9arnaisesaus is z\u00f3 goed, dat ik er liever niet aan begin om haar daarin te proberen overtreffen. 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En jaar na jaar grijpt ze terug naar een klassieker: een perfect gegrilde steak met B\u00e9arnaisesaus. Alleen\u2026 haar B\u00e9arnaisesaus is z\u00f3 goed, dat ik er liever niet aan begin om haar daarin te proberen overtreffen. 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![\"Bearnaise](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-29.jpg?resize=467%2C700&ssl=1\")
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<\/figure>\n![\"Gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-22.jpg?resize=467%2C700&ssl=1\")
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<\/figure>\n<\/figure>\n![\"gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-10.jpg?resize=467%2C700&ssl=1\")
<\/figure>\n![\"gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-07.jpg?resize=467%2C700&ssl=1\")
<\/figure>\n![\"gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-04.jpg?resize=467%2C700&ssl=1\")
<\/figure>\n<\/figure>\n![\"Gegrilde](\"https:\/\/i0.wp.com\/www.thebbqbastard.com\/wp-content\/uploads\/2025\/05\/Gegrilde-Rib-eye-met-bearnaise-boter-blog-05.jpg?resize=467%2C700&ssl=1\")
<\/figure>\n<\/div>\n