As South Africans we love nothing more than enjoying our outdoor cooking & lifestyle. So why not pair it with South Africa’s Premium Reserve Cask 100 Reserve Brandy.
- Prep Time: 15 minutes
- Cooking Time: 20 minutes
- Feeds How Many – 4 persons
- Equipment – Firemaster Smokeless Firepit
Ingredients
- 2 x 400g Beef Ribeye steaks
- Worecstershire sauce
- BBQ Dry rub
Compound Butter
- 150g unsalted butter
- 5 x tbsp 100 Reserve Premium Brandy
- 3 x tbsp Crispy Onion & Chilli paste – Woolworths
- 2 x tbsp Italian Parsley – finely chopped
How To Do It:
When you’re ready, fire up your FireMaster Smokeless Fire Pit from Firesmiths. As the smokeless flames dance, pour yourself a glass of 100 Reserve Brandy and savor the moment.
For the compound butter, simply mix your ingredients in a bowl until well blended. Then, place the mixture onto clingwrap, roll it into a thick cigar shape, and let it chill in the fridge until it hardens.
Once the coals have settled, place your grid in position. Take the steak out of the Worcestershire sauce and sprinkle it with your favorite BBQ dry rub. For that perfect medium-rare steak with a flavorful crust, sear each side for about 4 minutes, or until the internal temperature reaches 52°C. Once done, remove the steak and place it on a wooden meat board.
Compound Butter
Slice your compound butter into ½ cm medallions and place one on each steak.
Now, for the grand finale: grab your tongs and head back to the FireMaster Smokeless Fire Pit. Carefully pick up two hot coals, give them a quick blow to remove any excess ash, and place them directly onto the butter medallions. As the butter melts, it will release the infused flavors of the 100 Reserve Brandy, perfectly complementing your world-class ribeye steak.
Enjoy every bite!