Home Lifestyle Recipes RECIPE: Ribeye on the bone, anyone?

RECIPE: Ribeye on the bone, anyone?

Meat lovers, you’re in for a treat as foodie Dané Vermeulen makes a succulent ribeye on the bone


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Bone-in ribeye steak is always a delicious cut prized for its tenderness and flavour.

Foodie and photographer Dané Vermeulen shares her recipe for the juiciest lip-smacking braaied ribeye steak guaranteed to leave you begging for more.

She pairs this with a barley salad and the South African favorite, corn fritters.

READ: ‘Life’s too short to eat bad food’



  • 1 rib-eye on the bone
  • Salt
  • Pepper
  • Ground coriander spice

Barley Salad:

  • 5 cup barley
  • 1 cup lentils
  • 1/2 teaspoon salt
  • 1/2 red bell pepper
  • Medium fresh garlic clove
  • 1 feta wheel
  • 1 celery stem and leaves
  • 2 spring onion stems
  • 1 green apple
  • 1/4 cup fresh coriander
  • Olive oil
  • Fresh lemon juice
  • Honey

Corn Fritters:

  • 3 cups sunflower oil (for frying)
  • 1 cup all-purpose flour (sifted)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon white sugar
  • 1 egg (beaten)
  • 1/2 cup of milk
  • 1 tablespoon melted butter
  • 1 drained can of whole kernel corn
  • 1 teaspoon of cayenne pepper (or to your taste)

READ: ‘Life’s too short to eat bad food’


For steak:

  1. Spice the steak with salt, pepper, and ground coriander.
  2. Grill over the braai until your desired preference.

For barley salad:

  1. Cook barley and lentils in 2 cups of water, with salt, until soft. Add water if needed. When cooked, drain water and set aside to cool.
  2. When the barley and lentils have cooled to room temperature, chop the apple, red pepper and celery stem to bite sizes.
  3. Mix into the bowl of barley and lentils. Dice the spring onions and fresh garlic and add to the bowl.
  4. To make the vinaigrette, mix the olive oil, honey and fresh lemon juice in a small bowl. Beat lightly until mixed. Add salt and pepper to taste.
  5. Roughly break the celery leaves into smaller pieces and remove the coriander leaves from the stem.
  6. Roughly crumb the feta into the bowl and add the celery and coriander leaves.
  7. Mix all the ingredients in the bowl. Lastly, pour the vinaigrette over the bowl and mix until all the ingredients are coated.

For corn fritters:

  1. Start by heating the oil in a deep-dish pan.
  2. Combine the flour, baking powder, salt and sugar in a medium-sized mixing bowl.
  3. Beat together the egg, milk and melted butter and stir into the flour mixture until evenly mixed.
  4. Add corn kernels and mix it into the mixture.
  5. When the oil is heated, use a tablespoon to scoop the batter into the oil. Fry each fritter until golden.
  6. This mixture should yield 12 corn fritters.

READ: ‘Life’s too short to eat bad food’


(1 Review)

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Noluthando Ngcakani
Noluthando Ngcakani
With roots in the Northern Cape, this Kimberley Diamond has had a passion for telling human interest stories since she could speak her first words. A foodie by heart, she began her journalistic career as an intern at the SABC where she discovered her love for telling agricultural, community and nature related stories. Not a stranger to a challenge Ngcakani will go above and beyond to tell your truth.

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