Few things hit the spot like a juicy ribeye steak on the braai. It’s got everything we love — flavour, marbling, and that satisfying sizzle when it hits the grid. Whether you’re a seasoned braai master or still learning your way around the flames, this guide will help you nail the perfect ribeye every single time.

What You’ll Need:

• 2 x thick-cut ribeye steaks (at least 3–4cm thick)
• Olive oil
• Coarse sea salt
• Freshly ground black pepper
• Fresh rosemary or thyme (optional)
• Garlic cloves (optional)
• Butter (for basting)

Step 1: Quality First

Start with good quality meat – this makes all the difference. Visit your local butcher or deli and ask for thick, well-marbled ribeye steaks. The fat running through the meat gives ribeye its bold flavour and buttery texture.

Step 2: Simple Seasoning

Pat the steaks dry with paper towel. Drizzle a light amount of olive oil on both sides and season generously with coarse salt and black pepper. You can also add crushed garlic and chopped rosemary if you want an extra punch of flavour — but keep it simple. The ribeye must shine.

Step 3: Fire Prep

You want medium-hot coals with no open flames. If you’re using wood, let it burn down properly first. You should be able to hold your hand above the grid for about 5–6 seconds — that’s your sweet spot.

Step 4: The Braai

Place your steaks directly over the coals:

• For medium-rare: Braai for about 4–5 minutes per side.
• For medium: Go for 6–7 minutes per side.
  Don’t constantly flip — let the steak develop that beautiful crust.

📌 Pro Tip: Add a knob of butter and a sprig of rosemary to the steak in the last 2 minutes, then quickly sear both sides again while basting. The butter caramelises and boosts the flavour like nothing else.

Step 5: Rest It!

Once off the fire, cover your ribeyes loosely with foil and let them rest for 5–10 minutes. This locks in the juices and gives you that tender, melt-in-your-mouth experience.

Optional Sides to Serve With:

• Creamy mushroom sauce
• Pap and chakalaka
• Braaibroodjies
• Roosterkoek with garlic butter
• Grilled mielies

Braaiing the perfect ribeye is about respecting the fire and the meat. Let the flames do their thing, don’t rush it, and trust your instincts. Add a cold beer, a bit of good company, and you’ve got the makings of a legendary South African braai.