Written by: Clifford Roberts; Photographer: Johan Viljoen; Recipe: chef Rory Lambson
Steak and wine are the perfect match and here’s an easy ribeye steak recipe by chef Rory Lambson that will show just that. What better way to enjoy steak than made over an open fire?
A juicy, flame-grilled ribeye is ideal to showcase wines from the Swartland, a wine region of South Africa that is well known in particular for its outstanding red wines.
Why does red wine go so well with steak?
Red wine pairs beautifully with steak due to the rich interplay of flavours and textures between the two. The bold tannins in red wine, particularly in varieties like Carignan or Shiraz, help to break down the fat in the steak, cleansing the palate and allowing each bite to taste as flavourful as the first. This tannin structure also balances the richness of the meat, complementing the savoury, umami notes and enhancing the depth of flavour in the steak.
Additionally, red wine’s acidity cuts through the fattiness of the steak, providing a refreshing contrast. The natural fruit flavours in the wine, such as dark berries or cherries, bring out the subtle nuances in the steak, such as caramelization from grilling or the smoky notes from char. The harmony of the two together creates a dining experience that is both satisfying and complex, making the pairing a classic in the culinary world.
What makes this ribeye and wine recipe so delicious?
This recipe for grilled steak uses ingredients that are very easy to come by. In fact, most of the ingredients are probably in your pantry already. The recipe also employs ingredients that are most suitable to serve with red meat.
It’s important to use the best ingredients you can lay your hands on, especially where the steak is concerned.
This ribeye and red wine recipe uses amongst others, rosemary, olive oil, salt and pepper – ingredients that you could use for almost any meat dish and have a winner. Furthermore, the recipe includes a side dish of polenta, aubergine and tomatoes.
The trio are great as an accompaniment to the steak, but also as a low-carb option if you’re counting calories.
Steak recipe from a specialist chef
A general recipe for steak and red wine can only take you so far. It is much better when the steak and wine pairing recipe has been created by a specialist chef with local knowledge.
Chef Rory Lambson knows the Swartland wine region of the Cape like the back of his hand. He works daily with its ingredients and with its wines. He is also familiar with the good vintages and the better vintages, as well as the varieties that thrive in the Swartland’s diverse terroir.
Recipe for braaied and aged ribeye steak with polenta, aubergine and tomato three ways
INGREDIENTS:
- 2x 250g aged ribeye steaks
- 4 sprigs of rosemary
- 60 ml extra virgin olive oil
- Salt
- Pepper
- 1 medium onion (finely diced)
- 30 ml extra virgin olive oil
- 2 cups milk
- 2 cups beef stock
- 3 sprigs of thyme
- 1 cup polenta
- 2/3 of a cup freshly grated parmesan
- Salt
- Pepper
- 1 variegated aubergine
- Extra virgin olive oil
- 1 350g punnet mixed heirloom tomatoes
- 2 cloves garlic
- 80ml extra virgin olive oil
- Salt
- Pepper
- 30g crispy onions
- 1 punnet red amaranth micro herbs
METHOD:
- In a pot, sweat the onions with the thyme and olive oil until the onions are cooked.
- Add the 2 cups of milk and 2 cups of polenta to the pot with the onions, bring the liquid to the boil.
- Add the 1 cup of polenta to the pot all at once and stir vigorously.
- Cook the polenta for 8 min, or until tender, while stirring constantly being careful not to burn the bottom.
- Add the parmesan and stir through.
- Pour the polenta into a greased dish and allow to cool then place in fridge to set.
- Light fire and remove the ribeye steaks from the fridge, in a container that can fit the two steaks side by side drizzle with olive oil and allow to come to room temperature before cooking
- Place all the red cherry tomatoes in a pan with a heat-proof handle.
- Add the olive oil and sliced garlic to the red cherry tomatoes and place the pan next to the fire, the heat from the fire will slowly cook the tomatoes and bring out their sweetness.
- Place yellow cherry tomatoes in a bowl and cover with boiling water for 30 seconds or until the skins become loose, this will depend on the ripeness of the tomatoes.
- Once the skins have loosened refresh in a bowl of ice water and then peel.
- The remaining cherry tomatoes should be sliced in half and set aside.
- Slice the aubergine lengthways into 1cm slices, score with a diamond pattern and drizzle with olive oil
- Slice the cold polenta into triangles and lightly oil so they don’t stick to the braai grid.
TO FINISH:
- Once the coals are ready season the room temperature steaks and place a sprig of rosemary on top and underneath the steaks, place on the fire and braai until medium rare or until cooked to your liking.
- Remove steaks and set aside to rest before slicing.
- While the steaks are resting place the aubergine and the polenta triangles onto the braai, cook the aubergine until tender and remove from the heat, remove the polenta when warmed through and it has gained some char colour.
- In a mixing bowl, mix the three types of tomatoes (cooked, blanched and fresh), dress with two tablespoons of the oil used to cook the red cherry tomatoes and season to taste.
- To serve slice the steaks and arrange on the plate with the tomatoes, polenta and aubergine, top the tomatoes with micro herbs and crispy onions.
If you make this recipe, make sure you share it and tag Swartland Wine and Olive Route on X and Instagram.
• The Swartland Wine and Olive Route is a member organisation comprising the biggest representation of wine and olive producers of the Swartland region.