Preparation

Start by lighting the Grill Guru and bring it up to approximately 115°C using indirect heat.
Optionally, add a small piece of oak or cherry wood to the charcoal for a subtle smoky aroma.

Place the dry-aged ribeye on the grill, close the dome, and let the meat slowly reach an internal temperature of about 44–46°C. This will take approximately 45 - 60 minutes. At the same time, you can cook the celeriac: slice it into thick slices or wedges, brush with olive oil, season with salt, and place it on the grill next to the meat.

Once this first cooking stage is complete, remove everything from the grill and take out the heat deflector plates. Ideally, place a cast-iron grate for those signature grill marks.
Fully open the dome and air vents and fire up the Grill Guru. The temperature can easily be raised to around 300°C. Return the celeriac to the grill for another 10–15 minutes to achieve a beautiful caramelization.

Finally, sear the ribeye by grilling it for 45–60 seconds per side. The internal temperature should rise to about 52–54°C for medium-rare.

Remove the meat from the grill and let it rest for 8–10 minutes. Place a spoonful of smoked butter on top—its heat will melt the butter and allow the flavours to blend beautifully into the meat.

To finish, make the miso jus. Sauté the shallot, then deglaze with the beef stock and soy sauce. Remove the pan from the heat and whisk in the cold butter to finish the sauce.

Slice the ribeye, spoon the miso jus over the meat, and serve on a beautiful wooden board alongside the roasted celeriac.