Chilli salt-crusted rib eye with lemon from My Grill: Food for the Barbecue by Pete Evans

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • twoyolks on May 13, 2014

    This makes significantly more spice rub than you'd need for 1 steak. The spice rub really complements the meat very well. The cooking technique (cook, rest, then cook again for a short period of time) works very well to both allow the meat to rest (virtually no juice escaped when cutting the steak) but also kept the steak hot.

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