- 4 x 300 g Rib eye steak
- 20 ml Olive oil
- Maldon salt and ground black pepper
- Handful of watercress, washed, for garnish
- For the baked potato
- 4 large potato, washed
- 150 ml whipping cream, whipped
- 50 g fresh chives, chopped
Brush the steaks with olive oil and season with salt and pepper. Grill on a very hot charcoal grill, skillet or braai. Try to turn only once and grill until desired doneness.
For the baked potato, bake potatoes in an oven, pre- heated to 200 degrees C for about an hour and a quarter or until soft in the middle.
Cut potatoes (not all the way through) into quarters and squeeze.
Combine the chives and the whipped cream and fill the potato cavity. Place on a board or plate and garnish with the watercress.
Cook's note: serve with Café de Paris butter to add a touch of luxury.
Skill up: How to cook the perfect steak