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Rib-eye Steak & Red Wine Sauce

Rib-eye Steak & Red Wine Sauce

After 60 days and 7 000 kilometres on the road, it’s hard to imagine that the Ultimate Braai Master Season 4, Game On journey —which took 13 teams to some of the country’s most beautiful and remote locations— is finally over. 

Billed as the most combustible season yet, 13 teams faced a range of exceptionally tough challenges from host Justin Bonello and equally rigorous judging courtesy of Executive Chef, Bertus Basson and Chef, Petrus Madutlela, neither of whom did much to pull their punches.

Rib-eye Steak & Red Wine Sauce

With the Ultimate Braai Master Season 4, Game On journey over, you can try the teams' recipes at your next braai. Try this Rib-eye Steak recipe. Recipes Rib-eye Steak & Red Wine Sauce European Print This
Serves: 6 – 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 Thick Cut Rib Eye Steak
  • Steak rub:
  • A pinch of salt
  • A pinch of cracked black pepper
  • 1 tbsp. Robertsons rosemary & garlic spice
  • A glug of olive oil
  • Red Wine Sauce:
  • ½ red onion, finely chopped
  • 1 whole garlic, finely chopped
  • ½ cup of red wine
  • ½ cup of cream
  • 2 tsp. salt and cracked black pepper
  • 2 tsp. Robertsons exotic Thai spice
  • zest of 1 lemon
  • juice of ½ a lemon
  • Veg Bed
  • 6 green and red spinach leaves, coarsely chopped
  • 3 large brown mushrooms, thickly sliced
  • 1 packet of Coppa
  • a pinch of salt
  • 2 tsp. cracked black pepper
  • 2 knobs of butter


For the Veg Bed

  1. Heat a fire-proof pan over moderate coals then add the butter. Once melted add the mushrooms and gently sauté.
  2. Roll the Coppa into disks and then slice into wheels before adding to the mushrooms, stirring frequently. Stir through the pepper and spinach and simmer gently. After about 5 minutes, spoon the spinach and mushrooms onto a platter as a bed for the steak to be served on.

For the Red Wine Sauce

  1. While you are making the vegetables above, start on the sauce. On one side of the braai scrape some coals to the side to reduce the heat, then place a fire-proof sauce pan on the grid. Add a glug of oil, then add the onions and garlic and sauté until the onions are soft. Add a cup of red wine and let the sauce slowly simmer and reduce for about 30 minutes, stirring often. Next add the lemon juice, seasoning, Exotic Thai Spice and cream. Stir though the lemon zest and cook for another 10 minutes, whilst stirring. Keep warm while you braai the steak.
  2. After rubbing the steak with the spice rub, braai the steak on all sides (for a max of 4 minutes a side) or until done until to your liking. Let the meat rest before serving on a bed of spinach and drizzled with the red wine sauce.


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