Serves 4
(The recipe below is for pan-frying but can be adapted for a braai.)

• 4 rib-eye steaks, about 2.5 cm thick
• 30ml olive oil
• sea-salt flakes
• freshly ground black pepper

For The Mushroom Sauce

• 30ml butter
• 30ml olive oil
• 30ml finely chopped garlic
• 300g mixed mushrooms, such as portabellini, king oysters, porcini and button, chopped
• 125ml Sedgwick’s Original Old Brown
• 125ml double-thick cream
• 10ml dark soy sauce
• freshly ground black pepper

1 Allow the steaks to come to room temperature.
2 In a big heavy-based pan, fry the mushrooms in the butter and olive oil over medium-high heat. Add the garlic and season to taste. Keep aside in the pan.
3 Heat a griddle pan until piping hot. Brush each steak with olive oil and season on both sides with the salt and pepper and sear for 2 minutes on each side.
4 Remove the steaks from the pan and place on a warm plate, leave at an angle to rest while you finish the sauce.
5 Deglaze the hot griddle pan with the Sedgwick’s Original Old Brown. Place the mushrooms in the pan back on the heat and pour the sherry with the pan juices into it. Add the cream, soy sauce and a good grinding of black pepper.
6 Serve the warm steaks with the mushroom sauce.

Text and image: Sedgwick’s Original Old Brown