Prepare the Steak Rub

Prepare the Compound Butter

Prepare the Steak

  • Bone-in rib steaks cut 5 cm thick (about 1 kg each) 3.0 each
  • Flakey sea salt, as needed
  • Olive oil, as needed
  • Lemon, juice only 0.5 each
  1. Prepare the Steak Rub

    • In a mortar, combine the garlic, mushrooms, sugar, kosher salt, chili flakes and black pepper.
    • Pound with a pestle, making sure to process the garlic and mushrooms to a paste.
    • Stir in the oil and Knorr Ultimate Intense Flavours Wild Mushroom Earth Liquid Seasoning.
    • The rub will keep for a week refrigerated.
  2. Prepare the Compound Butter

    • Place all of the ingredients in the bowl of an electric mixer fitted with the paddle attachment.
    • Process on medium speed to combine everything thoroughly.
    • Transfer the mixture onto a sheet of plastic wrap and roll into an even log and refrigerate until you are ready to use it.
  3. Prepare the Steak

    • Massage the steak rub liberally into both sides of the meat. Transfer to a non-reactive container, cover and refrigerate for 24 hours.
    • Remove the steaks from the fridge at least 3 hours before you plan on grilling it. Wipe off the excess rub.
    • Prepare a charcoal grill. When the coals are broken down and glowing, place the steaks on the hottest part of the grill and sear on both sides until you achieve a nice char. Move the steaks now to the cooler part of the grill and continue cooking, flipping occasionally, until you reach an internal temperature of 120F (48C) for a perfect medium rare, about 40 minutes total.
    • Remove the steaks from the grill and allow to rest for 30 minutes before slicing (the internal temperature will rise to 125F/50C during resting).
    • Serve the steaks with the compound butter and little pots of flakey salt for your guests to season as they wish.
    • Stir some of the good olive oil and lemon juice into the resting juices of the steaks and spoon this over the sliced meats.