The dry rub (chef refuses to share what's in it) on this grain-fed angus is just to die for - super flavourful and tinged with smokiness from being cooked over burning coals. Paired with a fresh salsa verde and gigantic onion rings, this makes up my favourite main here. Only thing is, seeing all those juices leaking from the meat onto the plate, I'm wondering if the steak was rested long enough.