Big, bold, and unstoppable – just like Wilco Louw. This steak stack is a proper feast, and a protein staple at Wilco's braai. Layered with power and flavour this is the ideal match day feast.
4 thick-cut ribeye steaks (at least 3–4 cm thick)
2 tbsp olive oil
1 tbsp coarse salt
1 tbsp cracked black pepper
2 tbsp sesame seeds (toasted)
100 g butter, softened
Zest of 1 lemon
2 cloves garlic, minced
2 tbsp chopped parsley
1 tsp wholegrain mustard
Prep the steaks: Rub ribeyes with olive oil, salt, and cracked pepper. Leave to rest at room temperature for 30 min.
Make the scrum butter: Mix butter, lemon zest, garlic, parsley, mustard, and sesame seeds. Roll into a log, wrap in cling film, and chill.
Fire up the gas braai: Preheat to high, then sear steaks for 3–4 min per side until charred. Drop the heat and cook to preferred doneness.
Stack and finish: Stack steaks high like a scrum. Slice butter coins and place on top, letting it melt over the meat. Sprinkle extra sesame seeds.
Serve: Cut thick slices and share at the table — power and flavour in every bite.
No tips specified for this recipe.
