Bone-in Rib-eye Steaks
Prep time: 10 minutes, plus about 20 minutes for the garlic braaiing time: six to eight minutes
25 garlic cloves, peeled
teaspoon crushed red chilli flakes
½ – 1 cup extra-virgin olive oil
4 bone-in rib-eye steaks, each 300–360 grams and about 2.5 cm thick, trimmed of excess fat
Coarse sea salt
Ground black pepper
In a small saucepan over low heat, combine the garlic cloves and red chilli flakes with up to 1 cup of olive oil, making sure you have enough oil to cover the garlic cloves. Cook at a low simmer until the garlic starts to brown, about 20 minutes. Remove the pan from the heat and allow the garlic to cool in the oil. The garlic will continue to soften and brown until the oil cools. Set aside.
Pour four tablespoons of the garlic oil onto a baking tray. Dredge the steaks through the oil, coating both sides. Season evenly with salt and pepper.
Allow the steaks to stand at room temperature for 15–30 minutes before cooking.
Prepare the braai for direct cooking over high heat 230°–290°C (450°–550°F).
Brush the cooking grates clean. Braai the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, six to eight minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the braai and leave to rest for three to five minutes.
Serve the steaks warm, topped with a generous sprinkling of salt and some garlic. Spoon some garlic oil over the steaks, if desired. Serves 4
Serving suggestion: Asparagus with Sherry-bacon Vinaigrette (for recipe, see page 113 of Weber Steak).
Extracted from Weber's Steak by Jamie Purviance (Struik Lifestyle)