Rooiwynbraai steak met Jason's Hill Izak Bordeaux-sous

Serves: 4 | Prep Time: 20 minutes | Cook Time: 15–20 minutes

Ingredients for the Steak:

  • 4 good-quality steaks (sirloin, ribeye, or rump), about 2.5–3 cm thick
  • 2 tbsp olive oil
  • 2 cloves garlic, crushed
  • 1 tsp fresh rosemary, finely chopped
  • 1 tsp fresh thyme leaves
  • Salt and freshly ground black pepper
  • Optional: a knob of butter for finishing

Ingredients for the Bordeaux (Red Wine) Sauce:

  • 1 tbsp butter
  • 1 small shallot or onion, finely chopped
  • 1 clove garlic, finely chopped
  • 1 cup dry red wine (preferably Bordeaux-style)
  • ½ cup beef stock
  • 1 tsp tomato paste
  • 1 tsp fresh thyme (or ½ tsp dried)
  • Salt and freshly ground black pepper
  • Optional: 1 tsp sugar or honey (if the wine is very dry)

1. Prepare the Steak:

  • Remove the steaks from the fridge about 20–30 minutes before cooking to bring them to room temperature.
  • Rub the steaks with olive oil, garlic, rosemary, thyme, salt, and pepper.
  • Cover and set aside while you prepare the fire.

2. Prepare the Braai:

  • Light the braai and let the coals burn down until they are medium-hot (you should be able to hold your hand over the grid for about 3–4 seconds).
  • Clean and lightly oil the grid to prevent sticking.

3. Cook the Steaks:

  • Place the steaks on the hot braai grid.
  • Grill for 3–4 minutes per side for medium-rare, or longer depending on thickness and preferred doneness.
  • Avoid turning too often—one turn per side is ideal.
  • Optional: Add a small knob of butter to each steak during the last minute for extra richness.
  • Remove from the heat and let the steaks rest for 5 minutes before serving.

4. Make the Bordeaux Sauce:

  • In a small saucepan, melt the butter over medium heat.
  • Add the chopped shallot and cook until soft and translucent (about 3–4 minutes).
  • Add the garlic and cook for another 30 seconds.
  • Pour in the red wine and let it simmer until reduced by half (about 8–10 minutes).
  • Stir in the beef stock, tomato paste, and thyme.
  • Simmer gently for another 5–7 minutes until the sauce thickens slightly.
  • Season with salt and pepper to taste. Add sugar or honey if needed to balance acidity.

To Serve:

Slice the rested steaks or serve whole, spoon the warm Bordeaux sauce over the top, and garnish with fresh herbs if desired.