Rib eye on the bone with caper and herb butter
Herby melted butter topped on a thick and juicy steak to enjoy with a glass of red.
- Serves 4
- Less than 1 hour
- Pair with Cabernet Sauvignon
- 200g butter, softened
- 2 Tbsp (30ml) capers, roughly chopped
- 2 Tbsp (15ml) caper brine
- 2 tsp (10ml) flat-leaf parsley, roughly chopped
- 1 tsp (5ml) chives, finely chopped
- 1 bay leaf, torn into small pieces plus handful for cooking
- Salt and milled pepper
- 1.2kg rib eye on the bone
- 3 Tbsp (45ml) olive oil
- Mix butter, 1 Tbsp (15ml) capers, brine and herbs together in a small bowl.
- Season and place in the fridge to firm up slightly.
- Drizzle rib eye with 2 Tbsp (30ml) olive oil and season well.
- Place meat on a layer of bay leaves and cook over high heat preferably the coals of a good braai fire), turning once, until medium-rare or your preferred temperature is reached.
- Remove from heat and set aside.
- Heat remaining olive oil in pan over high heat and toss the rest of the capers until crispy. Drain on kitchen towel.
- Top meat with dollops of butter and fried capers.
- Slice at the table and serve.
- *Cook’s note* it should take about 7 – 10 minutes on each side to cook your steak, depending on the thickness of the cut. Should you need to finish the steak off in the oven to avoid charring it too much, do so in a preheated oven of 200ºC for 3 -5 minutes.