Spicy Grilled Steak
Fire up your grill and tantalize your taste buds with this Spicy Grilled Steak recipe, a bold and flavorful take on a classic favorite. Featuring juicy, perfectly seared ribeye steaks infused with a smoky spice blend of paprika, cumin, cayenne, and garlic, this dish is a surefire way to impress at your next cookout or date night dinner. With just 10 minutes of prep and a quick sear on high heat, you'll achieve a mouthwatering crust and tender, succulent meat in no time. Finish with a squeeze of fresh lime for a zesty burst of flavor, and serve with your favorite sides for a steakhouse-quality meal right from your backyard. Perfect for fans of bold flavors and grilled perfection, this recipe is your go-to for easy yet impressive summer dining. Keywords: spicy grilled steak, grilled ribeye recipe, smoky spice rub, quick steak on the grill, bold steak seasoning.
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Recipe Information
Ingredients
- 2 pieces (about 12 oz each) Ribeye steak
- 3 tablespoons Olive oil
- 2 teaspoons Smoked paprika
- 1 teaspoon Ground cumin
- 0.5 teaspoons Cayenne pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Freshly ground black pepper
- 1 teaspoon Kosher salt
- 1 piece (for garnish, optional) Fresh lime
Instructions
Remove the ribeye steaks from the refrigerator and let them rest at room temperature for 20-30 minutes before cooking.
In a small bowl, mix together the olive oil, smoked paprika, ground cumin, cayenne pepper, garlic powder, onion powder, black pepper, and kosher salt to create a spicy marinade.
Brush the steaks generously with the marinade on both sides, ensuring they are evenly coated.
Preheat your grill to high heat (about 450-500°F, or 230-260°C). If using a charcoal grill, ensure the coals are hot and glowing.
Once the grill is hot, place the steaks directly over the heat. Sear the first side for 4-5 minutes without moving to get a good crust.
Flip the steaks and sear the other side for 4-5 minutes for medium-rare. Adjust cooking time based on your desired level of doneness (e.g., 6 minutes per side for medium).
Use a meat thermometer to confirm doneness if unsure: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
Remove the steaks from the grill and let them rest on a cutting board, loosely tented with foil, for 5-7 minutes before slicing.
Optional: Squeeze fresh lime juice over the steaks right before serving for an extra burst of flavor.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.5 g | 176% | |
| Saturated Fat | 46.2 g | 231% | |
| Polyunsaturated Fat | 8.6 g | ||
| Cholesterol | 538 mg | 179% | |
| Sodium | 3080 mg | 134% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 5.3 g | 19% | |
| Total Sugars | 1.8 g | ||
| Protein | 183.0 g | 366% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 143 mg | 11% | |
| Iron | 20.3 mg | 113% | |
| Potassium | 2236 mg | 48% | |
*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.
