When it comes to steak i’m a big fan of rib eye, but then again, who isn’t? This flavoursome, juicy cut lends itself to being cooked on the BBQ or seared in a screaming hot pan, served medium/rare.

Make sure you take the steaks out of the fridge around one hour before cooking to allow them to come up to room temperature. There are many theories about when to season your steaks. Some say leave to marinade for an hour, some season just before frying and others season after cooking. For me if i’m just using sea salt and pepper I rub in right before they go in the pan. Also oil the steaks not the pan, this way you use less oil and prevent burning oil in the pan.

Brazilian Rubbed Rib Eye Steaks

Our Brazilian Spice Rub is perfect for steaks as it’s packed with pink peppercorns. Rub the steaks with a little oil on both sides then use around a teaspoon full of Brazilian Spice Rub and massage into each steak. Get your dry (no oil) pan screaming hot and fry the steaks on each side for around 2 minutes. Make sure you allow the meat to rest after cooking.

Sides & Sauces

There are so many options to choose from when deciding what to have with your steak. You could go down the classic pub route and serve with chunky chips, onion rings and peppercorn sauce or simply have with a salad. Your steak should be that juicy it doesn’t necessarily need a sauce.

On this occasion roasting some vine tomatoes with a little garlic does the job with some rocket, garlic mushrooms and green beans. In the summer months some barbecue grilled vegetable skewers go down a treat with a flame grilled rib eye.