The pepper crust and biltong butter is a powerful combo.
Pepper crusted rib-eye
Serves 4-6
Ingredients
2 (450g each) rib-eye steaks
2 Tbsp Dijon mustard
¼ cup black peppercorns
1 Tbsp sea salt flakes
Biltong butter, for serving
1 punnet (30g) wild rocket
Method
- Pat the steaks dry with kitchen paper. Brush all sides of the steaks with mustard.
- Crush peppercorns in a spice grinder or mortar and pestle. Combine the pepper and salt in a dinner plate.
- Press all sides of the steaks into the spice mix to create a pepper crust.
- Braai the steaks on medium-hot coals for about 10-15 minutes, turning halfway through the cooking process.
- Rest the steaks for 10 minutes before slicing.
- To garnish, dollop with biltong butter and scatter with wild rocket.
- Serve steaks with your favourite sides and salads.
Biltong butter
Makes about 1 cup
Combine ½ cup softened butter with about ½ cup biltong dust, ½ tsp ground coriander and a handful of chopped parsley. Season. Serve spread onto bruschetta or chill, scoop and serve on steaks.
Recipe & styling: Lichelle May
Photography by: Zhann Solomons
Also read: Ultimate Cape Malay leg of lamb
