Add spice and zing to ribeye steaks for an exciting meal. In this recipe, boneless beef ribeye steaks are marinated in a powerful and intoxicating combination of spices including garlic, freshly ground pepper, dry mustard, paprika, chili powder, thyme leaves, salt, and cayenne pepper. One of the tastiest cuts of meat, rib-eye steaks are taken from the cow’s rib section. It is often marbled in creamy fat, which makes it moist, juicy, tender and highly flavorful.
Grilling is the best way to cook ribeye steaks but they can also be cooked in the oven or the broiler. While the natural flavor of the rib-eye steak is pleasurable on its own, it is also delightful to enjoy it in different ways occasionally such as in this recipe for peppery steaks. Adapted from The Woman’s Day Cookbook by Kathy Farrel-Kingsley, this is an unforgettable dish that your guests will delight in.
It is best to cook the rib-eye steaks with the fat still attached to keep the meat juicy and moist, basting the steak as it cooks and giving it wonderful flavor. You can trim the fat after cooking if you prefer something less fatty. The steaks need to be marinated in the refrigerator overnight so make sure you prepare them the day before you plan to cook and serve them. This way, the flavors really infuse into the meat and penetrate the flesh.
You can also cook the rib-eye steaks in a frying pan if you don’t have a grill or a broiler. Make sure that the pan is very hot before you add the steaks to the pan. Cook the steaks for a minute and a half to two and a half minutes on each side or until the doneness that you prefer. Let the steaks rest for five minutes after cooking before serving.
- 1 tablespoon olive oil
- 2 (1 in. thick) boneless rib-eye beef steaks (about 12 oz. each)
- For the Rub:
- 1 ½ teaspoons minced garlic
- 1 ½ teaspoons freshly ground pepper
- 1 teaspoon dry mustard
- 1 teaspoon paprika
- 1 teaspoon chili powder
- ½ teaspoon dried thyme leaves, crushed
- ½ teaspoon salt
- 12 teaspoon cayenne pepper
In a small bowl, combine the garlic, pepper, mustard, paprika, chili powder, thyme, salt, and cayenne.
With a pastry brush, smooth oil over both sides of each steak. Rub the garlic mixture over the steaks. Cover with plastic wrap and refrigerate overnight.
Prepare the grill or preheat the broiler and bring the steaks to room temperature. Cook the steaks about 4 to 6 inches above the heat source for 7 to 9 minutes or until done.