Spring is in the air and 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.
Brandy Infused Crispy Onion & Chilli Compound Butter Ribeye Steaks
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:
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!
Ranger Smoking Tips: Short tip description
One can replace the Onion & chilli Crisp with a standard hot chilli crisp paste.
HOW TO ENTER:
Buy a 750ml bottle of 100 Reserve Brandy
Swipe your Xtra Savings card for Automatic Entry
Stand a chance to WIN 1 of 5 Firesmith Firemaster Smokeless Fire Pits
Competition runs form 1 September to 30th November 2024.
Terms and conditions apply
