Joetisserie Matambre Ribeye | Chef Eric Recipe

Chef Eric Gephart was introduced to this stuffed beef years ago in the foothills of the Andes.

The name “Matambre” is a combination of two words - Matar meaning “to kill” and Hambre meaning “hunger” - the name literally translates to “Hunger Killer."

As is the KJ way, we took our “Matambre” to the next level and used an E3 Meats frenched long bone ribeye. Once splayed, we created 3 feet of delicious Kansas Prime Beef surface area to score, season, and stuff.

As if that wasn’t enough, we decided to give our KJ Matambre a spin on the Joetisserie allowing the marrow from the frenched bones to render and roll over the surface of the beef, creating a crust second to none!

Bone On Ribeye“Matambre”
The Hunger Killer

3 bone ribeye (using a Big Joe III, 16’ from bone tip to ribeye cap worked for the spinning clearance)
1 Tablespoon Olive Oil
2 Tablespoons Lanes BBQ Scorpion rub
1 Tablespoon Red pepper flakes
1 bunch Cilantro, rough chop
4 Cloves Garlic, fresh (minced)
1 each Serrano pepper


Stuffing
1 each, large Poblano (Julienne cut, thin long cuts)
1 each Carrot (Julienne cut, thin long cuts)
1 each, large Red Bell Pepper (Julienne cut, thin long cuts)
½ each Yellow onion (thin slices)
4 each Hard-boiled egg (cut into ¼’s)

Chimichurri
½ Cup Olive Oil
¼ Cup Red Wine Vinegar
¼ Cup Lime Juice, Fresh squeezed
1 Each Jalapeno, Diced
2 Each Garlic cloves, fresh
½ Cup Parsley, fresh
½ Cup Cilantro, fresh
¼ Cup Oregano, fresh
1 teaspoon Red Pepper Flakes
½ teaspoon Kosher Salt
½ teaspoon Fresh Cracked Black Pepper


Chimichurri Method:
Gather all ingredients and blitz in a food processor then slowly incorporate the oil. Reserve for later use in a non-reactive container.


Matambre Procedure:
1. Using a small amount of charcoal, stabilize your Kamado Joe at 350F and install your Joetisserie ring and motor.
2. Score the outside of the ribeye to create more surface area and nooks and crannies for the bone marrow curst to set.
3. Using the “Roll Cut” method as seen in the video hold the slicing knife against the bones and slice down to the cutting board, stopping ½ and inch from the board. Next turn your blade flat to the table and begin to slowly apply slicing pressure in a forward motion creating a canvas of beef that will run ¼ of an inch thick until you reach the end of the steak. (Using this ribeye from end to end ours measured 3”)
4. Cut out any excessive globular fat, gently pound the meat with a rolling pin or meat mallet.
5. Score the inside of the meat. Season with oil, Lanes BBQ Rub, chopped garlic, serrano, cilantro and red pepper flakes.
6. Arrange the red pepper strips, poblanos, carrots and onion slices in rows running east to west across the surface of the meat. Each vegetable row should be followed by a hard-boiled egg as seen in the video.
7. Rolling the meat away from you, roll the meat and fillings with a gentle hand but tights as to form a log, rolling toward the bones.
8. Secure the ribeye with butcher’s twine using the trussing technique seen in the video. Secure the roll using the twine the entire length of the stuffed roast, also be sure to secure the sides as we will be spinning this roast and it will need a bit more support.
9. Season the outside of the roast.
10. Slide the Joetisserie spit through the center of the beef but slightly closer to the bones. Squeeze the forks evenly into the meat and be sure to have trussing rope evenly supporting the roast between the tines of the forks.
11. Bank your coals to each side to ensure the long bones will have clearance and the charcoal will provide even heat.
12. Mount the spit rod into place in the ring and turn the motor on, close the lid and check back in 30 minutes. (Grill temp 350F) At 30 minutes you should reach a temp of around 70F.
13. This cook will take just over 1 ½ hours depending on how many times you open the dome to admire. Look for an internal temperature of 125 to 130F.
14. Take the roast out and let rest for at least 20 minutes. Then remove the forks and spit rod, cut off the twine and with a sharp slicer, cut the roast into a 3 bone sections and top with Chimichurri.

For service, you can place each “Matambre Tomahawk” on a plate and garnish with chimichurri or cool then slice it into bite sized pieces and top with the sauce served over steamed jasmine rice.

Enjoy!