Ingredients

Method

For the herb butter:
• 2 spring onions, sliced and charred over coals, plus extra for serving
• 3 cloves garlic, crushed
• 3 green chillies, charred over coals
• 20 g Italian parsley
• 10 g coriander
• 250 g butter
• Sea salt and freshly ground black pepper, to taste
For the steak
• 700 g Woolworths free-range mature thick-cut beef rib-eye steaks, at room temperature
• Sea salt and freshly ground black pepper, to taste

Method

Ingredients

To make the herb butter, place all the ingredients in a blender and blend until well combined.

Light a braai and wait until the coals are white hot and ready for cooking. Season the steak well.

Place the steaks directly on the hot coals and sear for 2–3 minutes, then turn and cook for a further 2–3 minutes.

Remove from the coals and brush off any ash. Set aside to rest.

Place the butter in a skillet and melt over the coals, add the charred steaks and glaze in the butter before serving.

Cook's note: This is great for a camping weekend. Remember that wood coals work best for this technique, which is called clinching.

If you'd rather cook the steak on the hob, heat a cast-iron pan over a very high heat. When it's smoking, sear the fillet on both sides until cooked to your liking. Remove it from the pan, cover with foil and let the meat rest for 5-10 minutes before tucking in.

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