Rib Eye on the Bone with Caper and Herb Butter

Serves four / Preparation time 10 minutes / Cooking time 30 minutes

For the butter
  • Butter, softened 200g
  • Capers, roughly chopped 30g
  • Caper brine 2 Tbsp
  • Flat leaf parsley, roughly chopped 10g
  • Chives, finely chopped 5g
  • Fresh bay leaf, torn into small pieces 3g plus extra for cooking
  • Sea salt and black pepper, to taste
  • Good quality rib eye, on the bone 1,2 Kg
  • Olive oil 3 Tbsp
  1. Start by mixing the softened butter, half the capers, caper brine and herbs together in a small bowl. Season to taste and place in the fridge to firm up slightly.
  2. Drizzle the rib eye with 2 tablespoons of olive oil and season well with salt and pepper. Place the steak 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. This should take about 7 – 10 minutes on each side, depending on the thickness of the cut. Should you need to finish the steak of in the oven to avoid charring it too much, do so in a preheated oven of 200C for 3 -5 minutes.
  3. While the meat rests – at least 10 minutes – heat the remainder of the olive oil in a pan over high heat and toss the rest of the capers through the hot oil until crispy. Drain on kitchen towel.
  4. Top the steak with dollops of the butter and fried capers. Slice at the table and allow guests to pass the platter around and help themselves.