Lick off the New Year with a delectable chargrilled ribeye steak brought to you by the Red Meat Industry Services. Its rich, unique flavour makes it the ideal choice for this transitional period.
Enjoy the time after Christmas and welcome the New Year with a delicious ribeye steak. It has a rich and unique flavour that makes it the perfect choice for this time between the holidays and the start of a new year.
While a simple salt and pepper seasoning is all you need to appreciate the essence of chargrilled ribeye steak, Gerrie Du Rand’s recipe promises a world of flavour exploration waiting.
Enjoy our delicious chargrilled ribeye steak! It combines the tenderness of ribeye with a smoky flavour from the grilling process. The steak is perfectly charred and served with Amasi dressing, a tasty chakalaka salad, and beer bread.
Chargrilled to perfection
Each bite is a delightful experience, as the natural qualities of the ribeye blend with unique chargrilled flavours.
Cooked to perfection on the grill, it boasts a charred, tenderised, and juicy exterior that elevates its taste. As you place the thick-cut steak on the coals, watch the magical transformation from raw to tender and brown, releasing a delicious cloud of smoke that signals the promise of mouth-watering goodness.
So, fire up your grill, grab that perfect ribeye steak, and prepare to be blown away by the magic of a simple yet delicious recipe. This is not just a plain meal of steak, it is an invitation for an opportunity to indulge in the tasty pleasures of fire-kissed flavour.
This recipe is presented as part of the Red Meat Industry Services’ Beef and Lamb SA consumer education project. The Red Meat Industry Services (RMIS) is an organisation dedicated to the growth and advancement of the red meat industry in South Africa.
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CHARGRILLED RIBEYE STEAK
Ingredients
- 2 large (500g +) ribeye steaks
- 1 cup amasi
- 1 tablespoon olive oil
- 2 cloves garlic, peeled and smashed
- 2 sprigs fresh thyme, bruised
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon freshly ground pepper
Instructions
Preparing the steak:
1. Remove the steak from the fridge 30 minutes prior to cooking and bring to room temperature.
2. Prepare the charcoal grill to high heat using sufficient wood to prepare a hot fire. If using a gas grill, brush the barbeque grills with oil then heat on high heat until the grill is really hot when there are whisps of smoke appearing.
3. Season the steaks liberally with salt and pepper. Place the steaks on the grill. For 3,5 – 4 cm steaks cook the first side for 4-5 minutes until well browned and slightly charred, turn and cook the other side for 3-5 minutes, continue cooking until the internal temperature is (medium rare 52°C) or to your liking.
4. Remove from the grill and place on a wooden board, cover loosely with foil and set aside for 5 minutes to rest, so the juices can redistribute throughout the meat. Slice the meat on the wooden board as a sharing platter.
5. Serve with the amasi dressing, a fresh chakalaka salad and homemade beer bread and garlic and herb butter.
Prepare the dressing:
Place the amasi, olive oil, garlic, thyme, lemon juice, salt and pepper together in a bowl and blend, leave in the refrigerator for the flavour to develop whilst preparing the steak.
