Spiced Up Steak
Ignite your taste buds with "Spiced Up Steak," a boldly seasoned ribeye recipe that brings restaurant-worthy flavor to your kitchen. Perfectly marinated with a smoky, aromatic spice blend featuring smoked paprika, cumin, garlic powder, and a touch of cayenne for a subtle kick, this steak is seared to golden perfection in a sizzling hot cast-iron skillet. Enhanced by the rich flavors of melted butter, garlic, and fresh herbs like rosemary and thyme, the meat stays tender and juicy with an irresistible crust. Ready in just 25 minutes including prep and cook time, this dish is ideal for a quick weeknight indulgence or an impressive weekend dinner. Serve "Spiced Up Steak" alongside creamy mashed potatoes or a crisp salad for a complete and unforgettable meal!
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Recipe Information
Ingredients
- 2 pieces (about 12 oz each) ribeye steak
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon cayenne pepper
- 0.5 teaspoon black pepper
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 2 cloves, smashed garlic cloves
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
Instructions
Remove the steaks from the refrigerator 30 minutes before cooking to bring them to room temperature.
Pat the steaks dry with paper towels to remove any excess moisture.
In a small bowl, mix the smoked paprika, ground cumin, garlic powder, onion powder, cayenne pepper, black pepper, and salt.
Rub both sides of the steaks with olive oil and generously season with the spice blend. Press the spice mix into the meat for even coating.
Heat a large cast-iron skillet over high heat until it is smoking hot.
Once the skillet is hot, add the steaks and sear for 2-3 minutes on each side to form a golden-brown crust.
Reduce the heat to medium. Add butter, smashed garlic cloves, rosemary, and thyme to the skillet.
Tilt the skillet slightly and use a spoon to baste the steaks with the melted butter and aromatic herbs for 1-2 minutes.
Check the internal temperature of the steaks using a meat thermometer: 120°F for rare, 130°F for medium-rare, 140°F for medium, or 150°F for medium-well.
Once the desired doneness is reached, remove the steaks from the skillet and let them rest on a cutting board for 5 minutes to retain their juices.
Slice the steaks against the grain and serve immediately with your favorite sides.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.1 g | 68% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2377 mg | 103% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 0.5 g | ||
| Protein | 2.4 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 215 mg | 5% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
