1. Marinate the Steak

1. In a bowl, combine the olive oil, lemon juice, soy sauce, Worcestershire sauce, rosemary, garlic, chilli flakes, salt and black pepper.
2. Coat the rib-eye steaks thoroughly in the marinade.
3. Cover and refrigerate overnight.

2. Cook the Steak (Pan Method)

1. Remove the steaks from the refrigerator 30–60 minutes before cooking to allow them to come to room temperature.
2. Heat a griddle or heavy-based frying pan over high heat until smoking hot.
3. Drizzle the steaks lightly with olive oil and season with a little extra salt.
4. Cook for 3–4 minutes on the first side.
5. Turn and cook for a further 3 minutes, or until your preferred level of doneness is reached.
6. Pour the reserved marinade into the pan to deglaze, turning the steaks to coat them in the sticky pan juices.

3. Braai Method

1. Cook the steaks over hot coals, basting occasionally with the reserved marinade.
2. Grill until cooked to your preferred doneness.

4. Rest and Serve

1. Transfer the steaks to a plate and cover loosely with foil.
2. Rest for 5–10 minutes before serving.
3. Slice if desired and spoon over any remaining pan juices.

Serving Suggestions

• Serve with basil pesto, roasted vegetables or a crisp green salad.
• Pair with crispy fries, mashed potatoes or grilled corn on the cob.

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