How To Do It
When one goes out flyfishing and you don’t catch a trout then this is the route to take.
Rib-eye Steak, dry-aged, has to be one of the most flavorsome cuts of meat available. Hands down. Make it grass-fed and you have one of my favourite ‘go to’ braai meats. It makes a statement when done correctly and it’s easy to prepare and braai.
As it’s one of the cuts of meat that’s full of flavour, little has to be done to a rib-eye. I based the rib-eye in Worcestershire sauce and let it rest for 4 hours. Just before we place them on the searing hot open-fire, I liberally apply my dry rub.
3minutes a side, rest for 8min, carve and serve.
After a long day of outdoors, flyfishing and waterfall trailing, this is the perfect braai to end off a day in the bush.