Forrest Gump coined it and never a truer word was uttered. ‘Life’s like a box of chocolates. You never know what you’re gonna get.’ With that said, I feel comfortable to do a meat post on what’s usually a slot reserved for cake. Cake Friday is on for next week and sweet it’ll be…. Now before some clever person points out that meat can’t replace cake (clearly), I thought we should accommodate the dedicated local braai (barbecue) fraternity this weekend and give the men some meat! Yes, it’s my Best Marinated Rib-eye Steak with a heaping spoon of homemade rocket and walnut pesto on the side.
If you’re lighting the fires this weekend to join with family and friends in unified support of the Springboks playing Wales, then my recipe for the Best marinated rib-eye steak is going to set you up for fuss-free summer entertaining. Left to marinate overnight in lemon, soy sauce, worcestershire, garlic, chilli and rosemary, this has got to be the simplest way of inducing an umami flavoured hit. Rib-eye is my first choice for the grill or barbecue. With South Africa producing some of the world’s best red meats, we are spoilt for choice but for me, this cut is succulently tender and flavoursome. The moderate fat marbling helps keep the meat juicy and acts as a built in-baster.
When meat is the hero of the dish, it’s so important to choose the best quality you can afford. It’s worthwhile to source free-range, grass-fed beef as the taste is without a doubt superior. The fat or marbling will look slightly more yellow that white, which indicates that the cattle are indeed grass-fed. With South Africa producing some of the best cuts of meat in the world, the choices are endless. Rump, sirloin or beef fillet are fantastic alternatives. Do remember that fillet is extra lean and will require care when cooking to prevent drying out. The outside of the meat needs some serious heat to scorch the sugars and to deliver a gorgeous caramelised crust with a blushingly pink centre.
I’ve kept the measurements for the marinade simple and easy to remember. There’s literally 2 of everything which makes this a super-handy little recipe to keep in your back pocket. I think I’ll call it the 2 x 2 marinade for meat. Come on boys, cook the ladies some steak…..
Sides and salads are as important to a braai as the the main event. Whether you prefer a tray of garlicky spuds, a fresh corn and halloumi salad or this nutty bulgur wheat bowl, stack the table and let everyone climb in for happy weekend feasting. And what better to go with steak than a good red? To select a wine that’ll stand it’s ground against these robust flavours, click Here for Michael Olivier’s recommendation.
Best Marinated Rib-eye Steak
- Best Marinated Rib-eye Steak
- olive oil, for frying (if you're not doing the steaks on the braai/barbecue)
- 2 rib-eye steaks (about 700g in total)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 tablespoons (reduced salt), soy sauce
- 2 tablespoons Worcestershire sauce
- 2 stems rosemary, de-stalked
- 1 clove garlic, bruised
- generous pinch dried red chilli flakes
- freshly ground black pepper
- Place all the marinade ingredients in a non-metallic dish and mix to combine. Lay the meat in the marinade, coat on one side and turn over. Wrap with cling film and chill overnight or at least 8 hours. I usually turn the meat once to ensure the flavour is absorbed evenly.
- Remove the meat from the fridge and bring to room temperature. If you're pan frying, heat a griddle pan until searingly hot. Drizzle a little olive oil on the meat and season with sea salt. Place the meat in the pan and cook for about 3 - 4 minutes. Turn and cook for an additional 3 minutes or to your liking. Pour the remaining marinade over the meat to deglaze the pan and turn the meat to coat in the sticky pan juices. If you're doing the meat over the coals, baste the rib-eye with the left-over marinade while on the coals. Cover the meat with foil and rest for a couple of minutes before carving. Serve as is or with pesto and sides.