Rib-eye steak with flavoured butter

By Aletta Lintvelt | Published 7 September 2011

Meat cooked on the bone just tends to be tastier!

Rib-eye is just as tasty as a T-bone steak. Meat cooked on the bone is always better.

You need (serves 2–4)
• 2 rib-eye steaks of 400 g to 600 g each, on the bone

Paprika paste
• 1 tablespoon smoked paprika
• 1 tablespoon dried chilli flakes
• 2 cloves of garlic, chopped finely
• olive oil

Flavoured butter
• 6 tablespoons butter
• 4 sun-dried tomatoes, chopped finely
• 8 kalamata olives, stoned and chopped finely
• ½ teaspoon smoked paprika
• ½ teaspoon cayenne pepper (optional)

Here’s how
1 For the paste: Mix the paprika, chilli and garlic, and add enough olive oil to form a paste.
2 Rub the paprika paste all over the meat. Set it aside for half an hour.
3 For the butter: Mix all the ingredients. It will keep in the fridge for a week. You can also roll the butter into a sausage and wrap it in foil to freeze – then you can cut off slices as needed.
4 Braai the steak over hot coals for 4 minutes on a side. Let the steak rest for at least 6 minutes before you slice it. While the meat is hot, dot some flavoured butter on top.
 

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