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

1. Pat the steaks dry with kitchen paper. Brush all sides of the steaks with mustard.
2. Crush peppercorns in a spice grinder or mortar and pestle. Combine the pepper and salt in a dinner plate.
3. Press all sides of the steaks into the spice mix to create a pepper crust.
4. Braai the steaks on medium-hot coals for about 10-15 minutes, turning halfway through the cooking process.
5. Rest the steaks for 10 minutes before slicing.
6. To garnish, dollop with biltong butter and scatter with wild rocket.
7. 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 

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