I made the recipe as stated, but found it didn't really have enough of the togarashi flavor. So the next time I coated the steaks with the spice blend, and grilled them over charcoal. I made the lime butter (with the spice) and served that with the steak and some crusty bread. THIS brought the flavor home, big time. Even saved the leftover butter to spread on toast the next day.
I found this recipe to be mediocre. "Shichimi Togarashi" (the correct name of the spice) has a wonderful low heat peppery flavor--a nice change from using the same recipe with just salt, but it's nothing special, almost indistinguishable from using cayenne pepper. I used: KerryGold butter, the best quailty rib-eyes and limes. I experimented with the ingredients, but didn't get any flavor better than just cooking the rib-eyes as instructed without the lime-spice blend. If you try this recipe, I recommend simply coating the rib-eye in Shichimi Togarashi and pan fry--no butter. The Get a good color to your rib-eye. The cooked black spice gives a richer flavor and the orange peel stands out more than the peppery flavor. And then add lime juice, lime rind in melted butter (minus the spice) and a little soy sauce. Add to taste just before serving. If I make it again, I'd add my own ground dried tangerine peel.