06/05/2026
It’s been so nice to cook outside recently, after a Winter that felt like it would never end! I got my hands on some Tubby Tom’s at The Garden Kitchen by Pugh's the other day and I was (quite literally) fired up to get this chunk of ribeye on the grill. These seasonings are ideal for the Summer season. Recipe below. 🤘🏻
Feeds 2
Tubby Tom’s Wake The Dead seasoning
Tubby Toms’s Smoked Chilli Oil
Your steak cut of choice
250ml crème fraiche (or sour cream)
200g salted butter
Juice of 1 lime
Handful fresh coriander
Tortillas/tacos
Baby gem lettuce
Sunflower oil
Salt & pepper
Bring the steak to room temperature and coat it in sunflower oil to help the seasoning stick.
Seasoning generously with salt and Tubby Tom’s Wake The Dead. The quantity is up to you but you really can’t have too much of this stuff.
Melt the butter in a saucepan with 2 tablespoons of Wake The Dead. Set aside and keep warm.
Sear the steak on both sides over a high heat. Now drop the heat to low, baste generously with the seasoned butter and cook to your preferred temperature. Remove from heat, rest and continue to baste periodically.
Combine the crème fraiche in a bowl with the lime juice, coriander, salt, pepper and a good squeeze of the smoked chilli oil.
Brush the tortillas with the seasoned butter and lightly toast. Top with the crème fraiche, lettuce, slices of the steak and finish with a touch more smoked chilli oil.
