Ingredients

Method

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

Ingredients

1. To make the café de Paris butter, heat the oil in a pan and sauté the onion with the curry powder until soft.
2. Add the cooked onion to the remaining ingredients and blend until smooth. Place the butter in baking paper and freeze until firm.
3. 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.
4. Braai the rib-eye for 5 minutes on each side, or until charred.
5. 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.

Browse more recipes for the braai here.