Ribeye Steak

An intensely flavourful and elevated method to cook a sensationally juicy steak of any cut

30' + 8' preparation & cooking time
1 serve


  • 1 TBSP of MITMITA by Camelēr Spice Co.
  • 1 ribeye steak
  • 1 pinch of sea salt flakes
  • 50g butter


  1. Always remove the steak from the fridge 30-45 minutes before cooking to come to room temperature. Why? This will ensure that the steak is the same temperature throughout, preventing a burnt exterior and a cold centre.
  2. Rub the blend and the salt flakes onto the steak generously.
  3. Get the frying pan smoking hot. Add the steak to the pan and cook on a medium-high heat for 3 minutes on each side (depending on thickness and how well-done you like your steak).
  4. After flipping the steak for the first time, add the butter and baste for a minute.
  5. Remove the steak from the pan and allow to rest for 5 minutes.
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