Ingredients

Method

• 1 olive oil halved horizontally
• 2 T olive oil
• 800 g rib-eye on the bone, at room temperature
• salt, to taste
• 3 T butter
For the peppercorn and miso cream:
• 3 T butter
• 2 cloves garlic, crushed
• 3 bay leaves
• 2 T green peppercorns in brine, drained and crushed
• 1 T Woolworths miso paste
• 1 cup cream

Method

Ingredients

1. Prepare a braai. Place the garlic on a sheet of heavy foil and drizzle with olive oil. Wrap tightly and nestle into medium hot coals.

2. Heat a large cast-iron pan or skillet over medium coals. Place the pan directly on the coals. Sear the steak on one side for 3 minutes, then turn over, add the butter and cook for a further 3 minutes. Remove the pan from the coals and place on a grid above the coals. Cook for 5 minutes on each side for medium rare. Remove the steak from the pan, cover loosely with foil and allow to rest for 5 minutes while you make the sauce.

3. To make the sauce, wipe out the pan, add the butter and melt over the fire. Add the garlic and bay leaves and swirl until combined.

4. Add the peppercorns and cook for 2 minutes. Add the miso and cream and mix well, then simmer for a few minutes until slightly reduced. If the coals are too hot, lift the pan occasionally.

5. Slice the steak from the bone and serve with the sauce. Remove the garlic from the foil and serve alongside. Season with salt if necessary.

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Photograph: Myburg Du Plessis
Production: Abigail Donelly
Food Assistant: Bianca Jones