RECIPE: The Captain’s Saucy Steak With Sedgwick’s Original Old Brown


In the mood for a juicy, saucy and tender pan-dried or braaied steak bursting with flavour?


Sedgwick’s got a solution, just a few drops and well ummm…you decide what to do with the rest of the bottle…..

Steak must be one of the ultimate cuts of meat for a quick, delicious lunch or dinner to be enjoyed any time of year.  Amaze your friends and family when next you invite them over for dinner or a braai with this easy recipe.

Sedgwick’s Original Old Brown is available nationwide from leading liquor outlets for about R28.


The Captain’s Saucy Steak

Serves 4

(The recipe below is for pan-frying but you can adapt it 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

12 ml 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.


About Author


Thuli Gogela is a Food Technologist with 8 years of experience developing products in food manufacturing. She is dedicated to discovering wholesome traditional dishes and recipes with a distinctive taste from different parts of the African continent. Thuli is well known for her food blog, Mzansi Style Cuisine which was established in 2010. She saw a gap in the traditional food market that people were hungry for. From there, it didn’t take long to build her brand. In 2013, she started writing a recipe column for the Cape Times for and has collaborated with some of the biggest brands in South Africa namely, Knorr, Nedeburg Wines, First Choice and Spekko rice. Not only does Thuli feature traditional African dishes, she’s also open to developing recipes, food consultations and brand collaborations.

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