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Rib-eye with café de Paris butter
4
Easy
20 minutes
2 hoursIngredients
-
For the café de Paris butter:
- 3 T olive oil
- ½ onion, chopped
- 1 T curry powder
- 125 g butter, softened
- 50 g parsley, chopped
- 1 clove garlic, crushed
- ½ lemon, juiced
- 2 T Worcestershire sauce
- 3 anchovy fillets
- 1 t capers
- ½ t Maldon salt
- 1 t freshly ground black pepper
- 50 g thyme , chopped
- ½ t ground ginger
- 1 free-range egg yolk
- 1 Woolworths rib-eye roast, at room temperature
- 3 T olive oil
- Sea salt and freshly ground black pepper, to taste
Method
- To make the café de Paris butter, heat the oil in a pan and sauté the onion with the curry powder until soft.
- Add the cooked onion to the remaining ingredients and blend until smooth. Place the butter in baking paper and freeze until firm.
- Rub the meat with olive oil, salt and pepper. Prepare a charcoal Weber for indirect grilling. The temperature inside the grill should be about 150°C. Place the meat, bone-side down, on the rack directly in the centre of the grill. Cover with the lid and grill for 1½–2 hours, or until a thermometer registers 50°C. Wrap the meat tightly in foil and rest for 30 minutes.
- Braai the rib-eye for 5 minutes on each side, or until charred.
- To serve, slice the butter and melt on the hot meat to make a sauce, then slice the meat.
Cook's note: Always allow meat to rest after cooking before slicing against the grain. This allows the juices to redistribute inside the meat, keeping it juicy and tender.