Cotê de Boeuf ala Charlie

INGREDIENTS

1. A piece of sublime Ribeye from your butcher
2. Sea salt
3. CP Spiced Fish Pickles

STEPS

1. Cook the meat to your liking. Our method: on quite hot skillet, fry each side for 5-7 minutes (depending on thickness of cut), draining access fat regularly to ensure meat is in direct contact with pan surface. Remove and sprinkle with salt.
   
2. Dribble some Charlie's Pickles on top, especially dribbling oil across the cut.
3. Bite into some meat with extra bite!