CG Braai Champion 2025
CG Braai Champion 2025
Huwitt Strydom's show stopping coffee-rubbed beef ribeye steak and silky red wine reduction
ingredients
For the coffee rub:
- 2 tbsp finely ground coffee
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground black pepper
- 1 tsp kosher salt
For the steak:
- 1 boneless ribeye steaks
- 1 tbsp olive oil
- Salt
- Butter
For the red wine reduction:
- 1 cup dry red wine
- ½ cup beef stock
- 1 small shallot, finely minced
- 1 garlic clove, minced
- 1 tsp fresh thyme leaves o
- 1 tbsp balsamic vinegar or red wine vinegar
- 2 tbsp unsalted butter
- Salt and black pepper to taste
method
- In a small bowl, mix all the rub ingredients until well combined
- Pat the ribeye dry with paper towels.
- Brush lightly with olive oil
- Coat each steak with the coffee rub on all sides.
- Preheat your grill to high heat. Sear the steak for 3–4 minutes per side for medium-rare. Move to indirect heat if needed to finish cooking.
Red Wine Reduction Sauce
- Sauté Aromatics
- In a small saucepan over medium heat, add a splash of olive oil or a small knob of butter
- Add minced shallot (and garlic if using). Cook until softened and fragrant, about 2-3 minute
- Deglaze and reduce
- Add wine, beef stock, thyme, and vinegar
- Increase heat to medium-high and bring to a gentle boil
- Let simmer and reduce by at least half (about 10-15minutes), or until it coats the back of a spoon.
- To finish off the sauce, remove from heat and discard thyme stems
- Whisk in cold butter cubes one at a time until melted and the sauce is glossy
- Taste and season with salt, pepper, and a touch of sugar or honey if needed
- For a silky finish, strain the sauce through a fine-mesh sieve
Drizzle over your steak and serve with your favourite side
