26/05/2026
INGREDIENTS
What You Need:
• Rib eye steak (about 800 – 1kg in total so that each serving can be about 200g each)
• 4 whole marrow bones, cut lengthways
• Salt and pepper
• Big bunch of fresh thyme ( you will use this as a brush)
• 125 ml butter
• 2 garlic cloves (chopped and crushed)
For the Mash:
• 4 potatoes, cut into blocks
• 1 teaspoon salt
• 1 whole head of garlic
• ½ cup (125ml) fresh cream
• 1 onion chopped
• 2 tots salted butter
• 1 punnet mushrooms, chopped
• 1 tot brandy (optional)
To Serve:
• fresh rocket leaves
• slices of parmesan cheese
• olive oil
METHOD
• Boil potatoes in salted water until soft. Roast garlic in the fire, then squeeze out the soft cloves. Mash potatoes with cream, butter, and garlic.
• Fry onion and mushrooms in olive oil, add brandy, cook until dry, then mix into the mash. Season to taste.
• Season marrow bones and braai flesh-side down over very hot coals for ±2 minutes. Turn over, add thyme, and cook until warm and bubbly.
• Braai steak over hot coals for 7–10 minutes, brushing with melted garlic butter towards the end. Rest once internal temp reaches 52°C.
• Slice steak against the grain, mix with marrow, and season.
• Serve mash topped with steak, add rocket with olive oil and cheese, and serve with extra marrow bones.
