Inspired by Jan Braai
Thick-cut braai ribeye
A thick ribeye, salt and hot coals. Get the fire right and the steak looks after itself.
Ingredients
- 4 ribeye steaks, about 300g eachFrom our counter: Ribeye →
- Coarse salt and black pepper
- 60g butter with 1 crushed garlic clove
- Braai spice (optional)From our counter: Braai Spice-Nou gaan ons Braai →
Method
- Make a hot fire and let it burn down to coals you can hold your hand over for only 2 to 3 seconds.
- Pat the steaks dry and season generously just before they go on.
- Braai for 4 to 5 minutes a side for medium-rare, turning once or twice.
- Brush with the garlic butter in the last minute.
- Rest for 5 minutes on a warm board before slicing.
Butcher's tip
Keep one side of the fire cooler, so you can move a steak across if it flares.
