Channel the rugged flavours of the Australian Outback with this charred ribeye recipe. Seasoned with lemon myrtle, Tasmanian pepperberry, smoked salt, and wild thyme, the steak gets a bold, smoky crust and is finished with a melting lemon myrtle butter. Served alongside desert-style roasted potatoes and charred greens.

Includes detailed grilling instructions, temperature guides, resting times, and wine pairings. A showstopper for barbecue lovers and adventurous cooks.