MLA Spit Roasted Aussie Grass-fed Ribeye with Tasmanian Pepper Rub

  • Prep time 15Min
  • Cook time 1Hr
  • Technique
  • Meat Beef
  • Cut Rib Eye
  • Serves 4

It's all about the spices in this delicious take on a classic ribeye.


2 pounds trimmed Australian grass-fed ribeye

Tasmanian Pepper Rub 

2 teaspoons coarsely ground Tasmanian pepper berries

1 teaspoon finely ground Coffee beans

1 teaspoon Granulated garlic

1/8 teaspoon citric acid

1/8 teaspoon Aleppo pepper

1 teaspoon coarsely ground Black peppercorns

2 teaspoons Kosher salt

To garnish fresh tomato puree

To garnish carrot top garbanzo puree

To garnish Kakadu plum mustard

To garnish Hibiscus leaves


1. Start a live fire using your favorite hardwood.
2. For the rub: Combine pepper berries, coffee, garlic, citric, Aleppo, black pepper and salt.
3. Tie ribeye to a spit, rub with the seasoning blend and roast to desired temperature.
4. To serve: Slice into a 4-ounce portion and plate over the carrot top and tomato puree.
5. Top with Kakadu plum mustard and hibiscus leaves. Serve immediately.

Chef Notes: Roast in a convection oven at 450F if live fire is not available.