The Grimoire: The Weeknight Ribeye with C.S.G.P

The Grimoire: The Weeknight Ribeye with C.S.G.P

For those who claim to be masters of steak.

There are two kinds of people at a cookout: those who talk about their technique, and those who deliver the crust. C.S.G.P is for the latter. A handcrafted steak rub of salt, pepper, roasted garlic and quiet chilli that makes a weeknight ribeye taste like somewhere with no prices on the menu.

What you'll need

• 2 ribeye or sirloin steaks, at least 2.5 cm thick
• C.S.G.P, generously
• A little oil
• Butter, garlic and thyme to baste (optional)

The method

1. Season the steaks generously with C.S.G.P up to 24 hours ahead and rest them uncovered in the fridge. This dry-brine deepens both flavour and crust.
2. Take them out 25 minutes before cooking so they reach room temperature.
3. Get a heavy pan or grill screaming hot. Add a little oil and lay the steaks down.
4. Cook around 2–3 minutes a side for medium-rare, basting with butter, garlic and thyme in the last minute if you like.
5. Rest for 5 minutes before slicing. Always rest.

Sage's tips

• A meat thermometer takes the guesswork out: pull at 52°C for medium-rare, it'll climb a few degrees while resting.
• Serve with Potato Poultice chips and you've built the Ultimeat plate at home.

Master of steak? You were. Now you've got help.

C.S.G.P — 80g · Medium · Classic steak & chicken commodity! · Contains: Mustard. [Add to cauldron →]