Whenever I barbecue, I am always partial to ribeye steak as it is juicy and incredibly tender. My recipe is simple and requires only a few ingredients. It is ideal for serving on festive occasions like Eid.

Ingredients:
3 ribeye steaks, boneless or with bone
2 teaspoons black pepper, coarsely ground
6 garlic cloves (3 crushed cloves for marination, and 3 sliced cloves for sizzling)
4 tablespoons butter ,
5 sprigs fresh rosemary, finely chopped
1 teaspoon Worcestershire sauce
1 tablespoon capers, drained and coarsely chopped
1 large lemon
1 tablespoon zest of lemon
2 tablespoons Dijon mustard paste
2 tablespoons mayonnaise
Salt as needed

Method:
Before marinating, season steaks with black pepper and salt.

In a bowl, mix together mayonnaise, capers, rosemary, Worcestershire sauce, garlic, lemon zest, lemon juice, Dijon mustard, black pepper and salt. Mix well to make a smooth sauce. Coat the steaks with the prepared sauce all over. Cover and refrigerate steaks for 3-4 hours.

Heat 2 tablespoons of butter in a heavy skillet over medium heat. Fry steaks on low-medium heat for 5-6 minutes per side until they turn golden-brown. Transfer steaks on a serving plate.
Heat two tablespoons of butter on a pan over medium heat. When the butter is melted, add garlic slices and rosemary. Sauté for 2 minutes until they turn fragrant and are golden-brown. Quickly spoon the butter mixture on top of the steaks. Season with salt and black pepper. Serve with mashed potato, green peas, and cherry tomatoes.