Take one glance at this recipe and you might be very surprised by how few ingredients you are going to need. The thing about cooking good steaks though is you are not going to need a lot of seasoning, because a good steak already has a good flavor, so adding seasonings is all about enhancing the flavor rather than overpowering it. Get ‘choice’ rib-eyes, or at least shop somewhere you trust the butcher to sell you some nice pieces of meat. In fact, make friends with your local butcher. That is always worth doing!
More about the Spice Rub
The spice rub used here is made with cayenne pepper, chili powder, salt, and black pepper. There are no amounts given in the recipe, but rather than being confused about that, use your judgment and use the amounts you like. If you are a fan of spicy dishes, use plenty of cayenne and chili, while if you prefer just a hint of spice, a little will suffice. As for the salt and pepper, just grind some over the meat and massage it in briefly. If you are really not sure, then use ¼ teaspoon each of the seasonings, to add a hint of spice.
These seasonings will help give the meat a nice crust on the barbeque and they will flavor the outside of the rib-eyes. Some cooks avoid adding black pepper until the meat is cooked, but it is cooked very briefly over a very high heat, and it works well here, so do not be afraid to add your seasonings before cooking the steaks. The barbeque should be really hot, so the steaks immediately get sealed on the outside, locking in all those wonderful juices. Because you are going to be cooking these to medium-rare (or at least we hope you are, because then the meat will be really juicy!) you do not need to cook the steaks for a long time.
A Perfect Result from this Recipe
The outside should be golden brown and crisp, while the inside needs to be succulent and tender, and the way we are describing the preparation and cooking process will achieve those results. There is nothing to be nervous about with this recipe, even if you are brand new to using rib-eye or another superior cut of steak. As long as the steak is at room temperature before going on the barbeque, and it is seasoned nicely and your barbeque is hot enough, there is precious little that can go wrong, as long as you do not overcook the rib-eyes.
How to Serve It
Rib-eye steak goes with all kinds of side dishes. Consider mashed potatoes, fries or potato salad, or even sweet potato wedges. Corn on the cob, creamed spinach, garlic mushrooms, and balsamic tomato salad are other ideas. Because the steak is a bit spicy, consider serving something cool and creamy on the side. Coleslaw would be nice with this, perhaps with some raisins and mandarin segments added for a touch of sweetness. To make that, just combine equal amounts of shredded cabbage and carrots with mayonnaise, and anything else you want to add. Let the steaks sit for 5 or 10 minutes before serving them, so the juices can redistribute, and use that time to get your side dishes ready to serve.
- 4 rib-eye steaks
- Cayenne pepper, to taste
- Chili powder, to taste
- Salt and black pepper, to taste
- Preheat the barbeque to a high heat.
- Let the steaks come to room temperature.
- Combine the spices to make a spice rub.
- Use whatever quantities you like, adjusting the amount of cayenne and chili to your palate.
- Rub this spice mix all over the steaks.
- Cook the seasoned rib-eyes on the hot barbeque for 5 minutes per side for medium-rare.
- Take the steaks off the heat and let them rest for 5 to 10 minutes before serving.
Make rib-eye steaks on the barbeque and you can be sure of a very tasty dinner. This recipe takes the rib-eyes and seasons them with cayenne and chili. You get to choose how much spice you want to add. Serve the finished steaks with potato salad and your favorite vegetables, or perhaps a tossed salad and fries. Because of the spicy touch, you could even serve these with Mexican rice, and present the meat with some lime wedges for people to squeeze over it. Cooking with a barbeque enables you to bring out the true beauty of any kind of steak, especially a good quality type like rib-eye.
Leave a Reply
- Classic Beef Burger with Swiss Cheese Tomato and Cucumber May 10, 2016
- Barbequed Hawaiian Guava Chicken Thighs May 5, 2016
- Non-Mayo Based Cabbage Coleslaw April 26, 2016
- Bold and Smoky Barbecue Sauce Kansas City Style April 22, 2016
- Spicy Cowboy Beans with Beef and Bacon April 13, 2016
- Dijon Mustard and Rhubarb Barbeque Sauce April 1, 2016
- Tenderloin Wrapped in Bacon Stuffed with Gorgonzola and Fig March 26, 2016
- 4 Ways to Barbeque Chicken Breast for Best Results March 20, 2016
- 4 Summer Drink Ideas for Your Next Barbeque March 20, 2016
- Grilled New Englander Seafood Pizza March 12, 2016
- Home (40234 Views)
- One of the Best Recipes for Grilled Eggplant (16109 Views)
- A Healthy Grilled Mixed Vegetables Recipe (11157 Views)
- Grilled Vegetable Kabobs (9216 Views)
- Herb Marinated Pork Kabobs with Vegetables (8651 Views)
- Kiwi Apple Mocktail (8422 Views)
- White Wine Marinated Chicken Breasts (8071 Views)
- Grilled Vegetable Lasagna Recipe (7858 Views)
- Easy Grilled Chinese Vegetables Packets (7488 Views)
- Portabella Mushroom Burger Recipe (6986 Views)