Ignite Your Taste Buds with Rib Eye Steak and Spicy Herb Sauce
Welcome to a culinary experience like no other! If you're a hot sauce aficionado looking to take your steak game to the next level, we've got just the dish for you: Rib Eye Steak with Spicy Herb Sauce. This modern twist on a classic favorite brings together the rich, succulent flavors of a bone-in rib-eye steak with the fiery kick of our homemade herb sauce. With a perfect balance of heat and zest, this mouthwatering combination promises to leave you craving for more. So, buckle up and get ready to savor the perfect harmony of tastes as we walk you through this tantalizing recipe. Fire up your taste buds and let's dive into a steak experience like never before!
Rib Eye Steak with Spicy Herb Sauce
Serves 1-2
Cook time 10-12 minutes
"You will not believe how good this is!"
Ingredients
1 ¾ pound bone-in rib-eye steak
1 tablespoon grape-seed oil
1 tablespoon unsalted butter
sea salt and pepper to taste
Herb Sauce
¼ cup The Original Gladstone hot sauce
a small bunch of Italian flat leaf parsley roughly chopped.
a small bunch of cilantro, roughly chopped
1 clove of garlic, grated
1 tablespoon olive oil sea salt and pepper to taste
Remove your steak from the fridge, pat the steak dry with a paper towel and generously season with salt and pepper. Let the steak sit at room temperature for 15-20 minutes.
Preheat your oven to 450° F (230°C).
In a small bowl add all the ingredients for the herb sauce, mix and taste. Season with salt and pepper to taste and set aside.
Heat a well-seasoned cast iron skillet over high heat, you want your pan to be very hot. Add in the oil.
Carefully add the steak in the pan and cook on each side for 2-3 minutes, until a nice crust has formed. Add in the butter and quickly baste the steak before popping the pan into the oven. Cook in the oven for 3-5 minutes to finish cooking until desired doneness.
Remove from the oven and transfer the steak to a plate, gently tent and rest for 5 minutes before carving. Ensure you cut your steak with a sharp knife and against the grain.
Serve with a drizzle of the leftover juices from the plate, a touch of flaky sea salt and a side of spicy herb sauce.
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