Succulent Marinated Rib-eye Steak for Super Rugby


Preparation time: 15 min + Standing time
Cooking time: 10 min


• olive oil, for frying (if you’re not doing the steaks on the braai, as if there's another way!)
• 2 rib-eye steaks


• 2 Tbs olive oil
• 2 Tbs lemon juice
• 2 Tbs soy sauce (reduced salt)
• 2TbsWorcestershire sauce
• 2 stems rosemary, de-stalked
• 1 clove garlic, bruised
• generous pinch dried red chilli flakes
• freshly ground black pepper

Nadia Louw-Smith

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.

Pair with our Clos Malverne Cabernet Sauvignon/Merlot 2013.

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