Ribcanha on the braai
Preparing this masterpiece is a breeze. The result is a juicy and perfectly cooked Ribcanha steak that is bursting with flavour. Whether you prefer it medium-rare or well-done, this recipe can be tailored to your liking.
The Ribcanha can be enjoyed as the star of the meal or paired with your favourite side dishes and accompaniments.
Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking.
Ingredients
1 Steakhouse Classic Beef Ribcanha
3 tbsp Simple Truth Sweet & Spicy BBQ Rub
Salt and pepper
Method
Ensure the Ribcanha is at room temperature before grilling.
Leave it outside the fridge for about an hour after seasoning.
Score the Ribcanha fat in a crisscross pattern to the meat.
Rub the spices onto the meat.
Place the Ribcanha fat side down over low to medium coals.
Let the fat render for about 10 minutes until it turns a golden colour.
Flip the steak over and continue cooking over medium coals.
Cook for 15 – 20 minutes or until it reaches your desired level of doneness. Monitor closely to prevent burning.
If using a kettle braai, put the lid on to ensure even cooking.
Serve with your preferred accompaniments.
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Experience the mouthwatering flavours of Ribcanha on the Braai, a succulent beef steak recipe that guarantees a deliciously satisfying meal. Preparing this masterpiece is a breeze. The result is a juicy and perfectly cooked Ribcanha steak that is bursting with flavour. Whether you prefer it medium-rare or well-done, this recipe can be tailored to your liking. The Ribcanha can be enjoyed as the star of the meal or paired with your favourite side dishes and accompaniments. Want to make this later? Tap on the bookmark ribbon at the top of your screen and come back to it when you need to shop for ingredients or start cooking. Ingredients 1 Steakhouse Classic Beef Ribcanha 3 tbsp Simple Truth Sweet & Spicy BBQ Rub Salt and pepper Method Ensure the Ribcanha is at room temperature before grilling. Leave it outside the fridge for about an hour after seasoning. Score the Ribcanha fat in a crisscross pattern to the meat. Rub the spices onto the meat. Place the Ribcanha fat side down over low to medium coals. Let the fat render for about 10 minutes until it turns a golden colour. Flip the steak over and continue cooking over medium coals. Cook for 15 – 20 minutes or until it reaches your desired level of doneness. Monitor closely to prevent burning. If using a kettle braai, put the lid on to ensure even cooking. Serve with your preferred accompaniments.
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