For company
Roasted rib-eye with peppercorn-and-miso cream
Another great one from the Woolworths Taste magazine. Again they want it over coals — not going to braai the meat, okay, maybe I will, on the gas. A whole head of garlic in foil, an 800 g rib-eye on the bone, and a peppercorn-and-miso cream that is worth the noise all on its own.
Always cook protein that is at room temperature, and do not burn the garlic — there is nothing worse than burnt garlic. Pool the cream across the bottom of the platter and lay the steak right on top of it.
Method
- 01
Take the rib-eye out of the fridge in good time — always cook protein that is at room temperature.
- 02
Put the whole head of garlic in a foil parcel with the olive oil and slide it onto the gas braai to soften while the steak cooks.
- 03
Sear the steak on the braai for 3 minutes on each side, adding the butter when you make the first turn.
- 04
Move it over low gas and cook for 5 minutes on each side.
- 05
Remove the steak from the braai, cover loosely with foil and allow it to rest for 5 minutes while you make the sauce.
- 06
In a pan, add the butter and melt. Add the crushed garlic — do not burn the garlic, there is nothing worse than burnt garlic! — and the bay leaves, and swirl until combined.
- 07
Add the crushed green peppercorns and cook for 2 minutes.
- 08
Add the miso paste and mix well, then pour in the cream and let it simmer for a few minutes until glossy and just thickened.
- 09
Pour the miso cream across the bottom of a platter. Slice the steak from the bone and lay it in the middle, right on top of the sauce. Remove the head of garlic from the foil and serve it alongside, with thick-cut chips and a lovely Greek salad. Season with salt if necessary.
In the glass
Rijk’s Pinotage Touch of Oak
The TASTE match for the rib-eye. Blackberry, dark cherry, pepper and warm spice have enough presence for the miso cream and green peppercorns, while the wine’s polished tannins suit the charred steak. Pinotage is South Africa’s own crossing of Pinot Noir and Cinsaut.
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