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Home Carpaccio van gerookte ribeye

Starter Meat Quick Impressive Italian Cold dish Dinner party

Carpaccio doesn't always have to be made from raw fillet. Smoked ribeye gives this classic starter a deep, full flavor that immediately stands out. Slice the meat paper-thin, lay it out on your dinner plates and you have a dish that instantly looks professional. A matte black plate works wonders here: the red meat and green arugula really pop against it.

Recipe

Smoked Ribeye Carpaccio

Smoked ribeye carpaccio is an impressive starter you can bring to the table with little effort. The combination of delicate smoky notes, peppery arugula and a sharp dressing makes this dish an immediate moment to savor.

Course	Starter
Kitchen	Italian-inspired
Servings	4 people

Preparation time

Preparation time	15 min
Cooling time	30 min
Total	45 min

Equipment

Sharp carving knife or slicer
Cutting board
Small mixing bowl
Cheese slicer or Parmesan grater
Dinner plate

Ingredients

300 g smoked ribeye (in one piece)
50 g arugula
40 g Parmesan
2 tbsp capers
4 tbsp good olive oil
2 tbsp lemon juice
1 tsp red wine vinegar
Salt and freshly ground black pepper to taste
Zest of ½ lemon (optional)

How to make smoked ribeye carpaccio?

Place the smoked ribeye in the freezer for at least 30 minutes. This firms the meat enough to slice it paper-thin.
Slice the ribeye with a sharp carving knife or slicer into the thinnest possible slices. Arrange the slices directly on the plates.
Make the dressing: mix olive oil, lemon juice, a splash of red wine vinegar, pepper and salt well together in a small bowl.
Drizzle the dressing over the meat. Scatter the arugula loosely over the carpaccio.
Shave or break the Parmesan into large pieces and distribute them over the plates.
Add some capers, grind plenty of black pepper over it and grate lemon zest over the whole dish to taste.
Serve immediately—carpaccio tastes best cold and freshly assembled.

Cooking mode Prevents your screen from going to sleep

This dish is proof you don't have to spend hours in the kitchen to put something special on the table. The smoked ribeye does all the heavy lifting in terms of flavor. You only take care of a beautiful presentation and a good dressing. Serve it on a sleek, dark plate and the whole thing immediately looks like it's from a restaurant kitchen.

Want to change it up? Add a spoonful of truffle mayonnaise for extra depth, or swap the arugula for watercress for a different bite. This recipe also pairs excellently with a glass of light red wine or a crisp prosecco. In short: ideal if you want to impress without the stress.

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