Cabernet Sftuvignon Beef Rib Eye

• 4 x 400-450 g beef rib eye
• 600 ml good quality cabernet sauvignon (drink the rest)
• 1

Put the rib eye in a non-metallic dish and pour the red wine over it. Add the other ingredients. Make sure the rib eyes don’t overlap. Cover and refrigerate overnight. Turn twice. Remove the rib eye from the fridge half an hour before braaing, and take it out of the marinade. Brush with olive oil and season with salt. Braai rib eye on an oiled grid over a very hot, direct heat for 5 minutes per