Our secret recipe, free with your first order: instant coffee in the rub gives the ribs a deep, almost smoky richness, and a calamansi glaze at the end brings it right back home. Easy, a little unusual, always a hit.

• 450g Reina Cuts spare ribs
• 1 tbsp instant coffee granules
• 2 tbsp brown sugar
• 1 tsp garlic powder, salt & pepper to taste
• 3 tbsp calamansi juice
• 2 tbsp honey, 1 tbsp soy sauce (for the glaze)

1. Mix the instant coffee, brown sugar, garlic powder, salt, and pepper into a dry rub. Coat the ribs generously and let sit 30 minutes (or overnight for deeper flavor).
2. Wrap tightly in foil and bake at 150°C (300°F) for 2.5 to 3 hours, until fall-off-the-bone tender.
3. Whisk together the calamansi juice, honey, and soy sauce for the glaze.
4. Unwrap the ribs, brush generously with the glaze, and broil for 5-8 minutes until caramelized and slightly charred at the edges.
5. Rest 5 minutes, brush with a little extra glaze, and serve.

The steakhouse method: a slow oven bake first, then a screaming-hot sear — edge-to-edge pink with almost no risk of a grey overcooked band.

• 1 USDA Ribeye, 1.5-2 inches thick
• Coarse sea salt
• Freshly cracked black pepper
• 1 tbsp neutral oil
• 2 tbsp butter, 1 garlic clove, sprig of rosemary (optional)

1. Season generously with salt and pepper, then rest uncovered in the fridge for at least 1 hour (overnight is even better).
2. Bake at 120°C (250°F) on a wire rack until it hits ~46-49°C internal, about 20-30 minutes.
3. Sear in a very hot cast-iron pan, 45-60 seconds per side, until deeply browned.
4. In the last minute, add butter, garlic, and rosemary, and baste continuously.
5. Rest 5 minutes before slicing against the grain.

The way it's done at a real churrascaria: no marinade, no rub — just coarse salt and high heat, letting the beef's own flavor lead.

• 1 Brazilian Ribeye
• Coarse rock salt or Maldon sea salt flakes
• Freshly cracked black pepper
• Optional: chimichurri sauce

1. Let the steak reach room temperature, about 30 minutes out of the fridge.
2. Pat dry, then coat both sides generously with coarse rock salt.
3. Grill or pan-sear over high heat, 3-4 minutes per side, until a deep crust forms.
4. Brush off any large remaining salt crystals once cooked.
5. Rest 5 minutes, slice against the grain, serve with chimichurri if you like.

Chuck eye rewards speed — a hot pan, a fast sear, and a garlic-herb butter baste to push it right up to ribeye territory.

• 1 Chuck Eye Steak
• Coarse salt and cracked black pepper
• 1 tbsp olive oil
• 2 tbsp butter
• 1 garlic clove, smashed
• Thyme or rosemary sprigs

1. Pat the steak dry and season both sides generously.
2. Heat a cast-iron pan until smoking hot, then add the oil.
3. Sear 3-4 minutes per side for medium-rare, without moving it too often.
4. In the last minute, add butter, garlic, and herbs, and baste continuously.
5. Rest 5-10 minutes before slicing against the grain.

Grass-fed Australian beef is leaner and cooks faster — the trick is a hotter, shorter sear and a shorter rest so you don't overshoot doneness.

• 1 Australian Ribeye
• Coarse salt, cracked black pepper
• 1 tbsp high-smoke-point oil
• Butter for finishing (optional)

1. Season with salt 30-45 minutes before cooking and rest at room temperature.
2. Get your pan or grill very hot.
3. Sear about 2 minutes per side for medium-rare, pulling at 49-52°C internal.
4. Add a knob of butter in the final 30 seconds if you like.
5. Rest a full 5 minutes on a wire rack before slicing against the grain.