Ribeye Steak with Garlic Butter & Braai Spice

Ingredients

• 4 × 200 g Hokaai Beef Ribeye Steaks
• 2 tsp Marina Original Braai Salt 400 g
• 2 tsp Ina Paarman Meat Spice 200 ml
• 100 g butter
• 2 cloves garlic, crushed
• 1 tsp lemon juice
• 1 tbsp chopped fresh parsley

Method

1. Make butter: Melt butter gently; stir in garlic, parsley, lemon. Keep warm off heat.
2. Season: Pat steaks dry. Lightly oil, then season with Braai Salt + Meat Spice.
3. Braai: Medium-hot coals (hand test ±5–6 sec) or cast-iron grid. Braai 4–5 min per side for medium-rare, turning once.
4. Target temp: Pull at 52–55 °C for medium-rare (or 58–60 °C for medium).
5. Rest: 5–7 min, loosely covered.
6. Finish: Spoon over garlic butter and serve.

Notes

• Optional: drizzle Rooibaard Groen Trui for gentle heat.
• Serve with pap and chakalaka.