Hot and Spicy Ribeye Steak Grill Method:
Preparation: Remove the hot and spicy ribeye steak from the fridge 30 minutes before cooking to bring it to room temperature. This step ensures the steak cooks evenly and maintains its juiciness.
Preheat the Grill: Preheat your grill or a heavy-based skillet to high heat until it's smoking hot. A hot grill is crucial for achieving a perfect sear on the ribeye steak, enhancing its seasoned, spicy crust.
Cooking: Place the seasoned ribeye steak directly onto the hot grill. Cook for 4-5 minutes on each side for a medium-rare finish, or adjust the time according to your preferred doneness. The internal temperature for medium-rare should reach 54-57C. The ribeye's marbling will melt during grilling, making the steak juicy and tender with a rich, spicy flavour.
Resting: Once cooked to your desired doneness, remove the ribeye steak from the grill and let it rest for 5 minutes under loosely tented foil. Resting allows the juices to redistribute within the steak, ensuring each bite is tender and flavourful.
Serve: Serve the hot and spicy ribeye steak on a white plate with sides that complement its bold flavour. Pair it with roasted potatoes, grilled asparagus, and a dollop of garlic butter to balance the spice and add a rich, creamy contrast.
Oven Method:
Preparation: Preheat your oven to 200C (180C fan) or gas mark 6. Remove the hot and spicy ribeye steak from the fridge 30 minutes before cooking to allow it to come to room temperature.
Searing: Heat an ovenproof skillet over high heat until it is hot. Sear the ribeye steak for 2-3 minutes on each side to create a crisp, spicy crust.
Oven Cooking: Transfer the skillet with the seared steak to the preheated oven. Cook for 8-10 minutes for medium-rare, depending on the thickness of the steak and your preferred level of doneness. Ensure the internal temperature reaches 54-57C for medium-rare.
Resting: Remove the steak from the oven and let it rest for 5 minutes under foil. Resting the steak helps retain its juices, enhancing the texture and flavour.
Serve: Serve the oven-cooked hot and spicy ribeye steak with a side of roasted vegetables and a cooling yoghurt sauce to complement the heat of the seasoning. The bright, natural lighting and the presentation on a light-coloured table will highlight the steak's rich, appetising textures and colours.
By following these instructions, you will master the art of cooking a hot and spicy ribeye steak, whether grilled or oven-cooked. Enjoy a perfectly seasoned steak with a tender interior and a spicy, flavourful crust, ideal for those who love a bold and delicious steak experience.
