For spicy steak lovers
These are the top reasons why we’re confident you’ll love this dish:
Juicy, perfectly grilled ribeye steak – with doneness you can fully adjust to your own taste
Crispy, spicy chili sauce that stores well and adds a beautiful, Asian-inspired contrast to the dish
Simple ingredients that deliver tons of flavor
Grilled dish that's perfect for barbecues and outdoor gatherings
Gluten-free and lactose-free
How to make Grilled Ribeye Steak with Chili Crisp - step by step
How do you prepare ribeye steak on the grill? Easy. Just follow these steps:
Prep: Take the meat out of the fridge one hour before grilling, then fire up the grill.
Season: Season the steak with salt and pepper, and set it aside until it's time to cook.
The sauce: It takes a few steps — first, fry the garlic and shallots separately in hot oil. Then add spices to the oil for extra aroma. Pour the flavored oil over chili flakes, ginger, spices, peanuts, and brown sugar. Stir in the fried garlic and shallots — and your spicy chili sauce is ready.
Grill the steak: Grill the ribeye for 5–8 minutes, adjusting the doneness to your liking.
Rest: Let the meat rest before slicing.
Serve: While still warm, drizzle the steak with the crispy, spicy chili sauce and serve.
Storing
Grilled steak is always best when fresh. However, if you have any leftovers, store them in an airtight container in the refrigerator for up to 2 days. Before serving, you can reheat the steak or enjoy it cold in a sandwich, wrap, tortilla, or salad.
The chili sauce can also be stored. Keep it in a well-sealed container in the refrigerator for up to one year.
How to make Ribeye Steak at home (video)
Check this short video to master making Grilled Ribeye Steak with chili crisp at home.
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Made in collaboration with Celjske mesnine d.o.o.
METHOD
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preparation
Preheat or light the grill. Make sure to create a zone with direct heat and a zone without direct heat. Take the meat out of the refrigerator 1 hour before grilling.
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meat
Season the steak with salt and pepper on both sides, then set it aside until ready to use.
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Sauce
Slice the garlic and shallots into thin 1 mm slices. This is easiest with a mandoline, but a sharp knife works too. Pour the oil into a saucepan and heat it to 115 °C (240 °F). Add the garlic first and fry until golden, about 3 minutes. Use a slotted spoon to remove the garlic from the oil and transfer it to a wire rack lined with parchment paper to drain the excess oil. Repeat the process with the shallots, frying them until crispy, about 5–6 minutes.
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Sauce
Add the ginger, star anise, cardamom, and cinnamon to the oil. Remove from heat and let it sit for 10 minutes. In a large bowl, combine chili flakes, ground ginger, smoked paprika, brown sugar, soy sauce, and peanuts. Mix well, then pour in the strained oil. Stir in the fried garlic and shallots.
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Grilled Ribeye Steak with Chili Crisp
Place the steak over indirect heat, or on the cooler side of the grill. Grill for 4–6 minutes with the lid closed, or until the internal temperature reaches 40 °C (104 °F). Flip the steak once during cooking. Then move the steak to direct heat, or the hottest part of the grill. Sear for another 1–2 minutes per side, or until a caramelized crust forms and the internal temperature reaches 50 °C (122 °F) when measured at the thickest part of the meat. Remove from the grill and let it rest for 8–10 minutes, then serve with the homemade spicy sauce.
