This 7 Minute Spicy Steak is an Addiction

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

steak

🥗Healthier: chicken breast

💰Cheaper: pork chop

Chicken is leaner, while pork is often less expensive.

Allow the ribeye steak to come down to room temperature for a bit.

Use a paper towel to soak up any moisture on the surface of the steak.

Chop up about 1/4 cup of cherry peppers and place them in a bowl with a little of their liquid.

Smash and remove the skins from 2 cloves of garlic, keeping them in large pieces.

Lightly coat both sides of the steak with neutral oil.

Season the steak heavily with kosher salt on both sides.

Preheat a 10-inch stainless steel frying pan on high heat.

Add enough neutral oil to coat the bottom of the pan once hot.

Gently place the steak into the pan and apply a press on top for good contact.

Sear the steak for 2 minutes on one side, looking for a good caramelized edge.

Flip the steak after 2 minutes and baste the top with hot oil to enhance the sear.

After 4 minutes of cooking the second side, drain excess oil from the pan.

Add the butter, garlic, and thyme to the pan and allow the butter to melt and brown.

Baste the steak with the butter for another 2 minutes.

Check the doneness of the steak by pressing it; it should spring back for medium-rare.

Remove the steak from the pan and let it rest for about 5 minutes.

Turn off the heat and squeeze lemon juice into the remaining butter sauce in bursts to cool it down.

Add the cherry peppers and their liquid to the butter sauce and stir to combine.

Pour the sauce onto a large flat plate and spread it out.

Slice the steak, removing any unwanted fat or sinew, and place it back together on the plate.

Cooking Techniques

Equipment Needed

Spice Level: