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
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.
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.
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.
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.