Basbaas Foods

Braai-Rubbed Ribeyes with Tomato Salad

Braai-Rubbed Ribeyes with Tomato Salad

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Braai-Rubbed Ribeyes with Tomato Salad

Serves 3 to 4


  • 2 (1 inch thick) boneless beef ribeyes (about 1 1/2 pounds total) 
  • Kosher salt 
  • 2 tablespoons Braai Spice Mix 
  • Extra-virgin olive oil, for brushing 

Tomato Salad: 

  • 3 large tomatoes, cut into 1-inch wedges 
  • 1 cup mixed color cherry or grape tomatoes, halved 
  • 1/4 cup coarsely chopped fresh Italian parsley or cilantro 
  • 3 scallions, finely sliced 
  • 2 teaspoons finely chopped fresh ginger 
  • Juice of 2 limes 
  • 2 tablespoon extra-virgin olive oil 
  • Kosher salt
  1. For the ribeyes, seat the steaks on a plate and season all over with 1 teaspoon kosher salt. Rub  the Braai Spice Mix on both sides of the steaks, Let sit at room temperature for 15 to 20  minutes. 
  2. Preheat a large cast iron skillet to medium-high heat. Brush lightly with olive oil. Set the steaks  in the skillet and cook on the underside until well browned, about 2 minutes. Flip the steaks and  cook until seared on the second side, about 2 minutes more. Reduce the heat to medium and  continue to cook until done to your liking, about 2 minutes more for medium rare. Remove to a  cutting board and let rest 10 minutes. 
  3. For the tomato salad, combine the tomatoes, parsley or cilantro, scallions and ginger in a  medium bowl and toss to combine. Drizzle with the lime juice and olive oil and season with 1/2  teaspoon salt. Toss well. 
  4. Thinly slice the steak against the grain. Serve with the tomato salad alongside. 

Braai Spice Mix

Makes about 1/2 cup 

  • 2 tablespoons ground coriander 
  • 2 tablespoons smoked paprika 
  • 2 teaspoons freshly ground black pepper 
  • 1 teaspoon onion powder 
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground allspice 
  • 1/2 teaspoon ground cayenne 
  • 1/2 teaspoon ground nutmeg 
  • 1 tablespoon dark brown sugar 
  1. Combine the coriander, paprika, black pepper, onion powder, garlic powder, allspice, cayenne  and nutmeg in a small skillet.
  2. Toast over medium low heat, stirring occasionally, until lightly toasted and aromatic, 2 to 3 minutes.
  3. Let cool. Stir in the brown sugar.
The spice mix will keep for several weeks, tightly sealed in your pantry.