...Ribeye Showdown

You may have noticed from our previous posts that our favourite cut of beef has to be the ribeye steak. No other cut can seem to match up to the sheer tenderness and intense beefy flavour. The debate that rages in our house though is how to prepare the perfect steak. My wife favours  the simple flavours of the beef highlighted only with kosher salt and freshly ground black pepper while I prefer my ribeye with a homemade smokey chilli and brown sugar rub. Take a look and let us know which ribeye you think should come out on top!

- two 1-inch thick ribeye steaks (bone in is preferable)
- Smokey chilli and brown sugar rub (2 tbsp each of kosher salt and brown sugar, 1 tbsp each of chilli powder, freshly ground black pepper, garlic powder, onion powder and dried basil)
- Kosher salt and black pepper

1. Pat dry your steaks with some paper towel and season generously with either the kosher salt and black pepper or the smokey chilli rub. Let the steaks sit at room temperature for 20 minutes. 

2. Preheat two smaller pans or one larger heavy bottomed fry pan over medium heat for at least 5-7 minutes before you start cooking.

3. Once the pans are preheated and the steaks have had time to soak up the seasonings pat dry any excess moisture that has accumulated on the steaks.

4. Add a small amount of canola oil to the pans and start frying the steaks. Leave the steaks untouched for 4-5 minutes then turn once and cook for another 4-5 minutes on the other side.

5. Remove the steaks to rest on a warm platter for 15 minutes before serving.

Kosher Salt and Black Pepper
Smokey Chilli and Brown Sugar Rub


  1. Do you leave it on medium heat the entire time? I find I always burn the surface too much.

  2. We usually leave it on medium the entire time. If the base of the pan is too thin, there can be lots of hot spots that burn the steak. You could lower the heat a little bit, but the better solution is to get a pan with more weight. Ours is cast iron.