Ingredients: For the Cillavis fillet (steak rub):

• 2 boneless ribeye steaks
• Blazeflower:
  • 1 tsp smoked paprika
  • 1/2 tsp ground ancho chili
  • 1/4 tsp cayenne pepper
• Smokeblossom Ash
  • 1/2 tsp garlic powder
  • 1/2 tsp charcoal-infused salt (or smoked salt + touch of activated charcoal)
• 1/2 tsp ground black pepper
• 1 tbsp olive oil

For the Glimmer Reduction:

• Glimmerbeetle Essence
  • 1/3 cup balsamic vinegar
  • 1 tbsp soy sauce
  • 2 tsp honey
  • 1 tbsp unsalted butter
  • (Optional) pinch of edible gold or silver glitter or luster dust for visual sparkle
• Sunspire Pepper
  • Zest of 1 lemon
  • 1/4 tsp Aleppo pepper (or mild chili flakes)

Instructions:

1. Blazeflower-Smokeblossom Mix:

In a small bowl, mix:

• 1 tsp smoked paprika
• 1/2 tsp ancho chili
• 1/4 tsp cayenne
• 1/2 tsp garlic powder
• 1/2 tsp smoked salt (or sea salt + activated charcoal for visual ash)
• 1/2 tsp black pepper

Pat your Cillavis (ribeye) steaks dry. Rub generously with the spice mix on both sides. Drizzle with olive oil and rest 15 min at room temp.