For a true English-style steak, we recommend going for a maximum of medium-rare doneness. You really want the inner part of the steak to remain red. This seasoning mix will work perfectly for marbled beef slabs (think Ribeye, Strip and Sirloin).
Crush the bouillon cube in olive oil. Mix in with the rest of the ingredients until you get an even mixture.
Rub the steaks (if they're frozen, let them thaw completely) and let them sit in the fridge for a maximum of 2 hours. Cook on a cast-iron skillet to the desired doneness and enjoy!
Chef's Tip:
For the juiciest steak, try adding the salt only after you cook. The quantities in the recipe will be enough for a jar that will last you well over a month, so keep it in the fridge.
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