Seared Ribeye with Smoked Chili Crust
A restaurant-worthy steak with a deep, smoky heat from a hand-ground pepper crust, caramelized to a perfect medium-rare doneness. This american-inspired grilling (low-carb) ready in about 28 minutes pairs ribeye steak, smoked paprika, crushed red pepper flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1.5 lb ribeye steak
- 2 tsp smoked paprika
- 1 tsp crushed red pepper flakes
- 1 tbsp black peppercorns
- 1.5 tsp coarse sea salt
- 3 tbsp unsalted butter
- 2 sprigs fresh rosemary
- 3 garlic cloves
Instructions
- Step 1: Pat steak dry with paper towels. In a mortar, grind 1 tbsp black peppercorns, 2 tsp smoked paprika, and 1 tsp crushed red pepper flakes into a fine paste. Mix with 1.5 tsp coarse sea salt and rub evenly over all sides of steak.
- Step 2: Heat a cast-iron skillet over high heat until smoking. Add steak and sear for 3 minutes without moving until a deep brown crust forms. Flip and sear for 2 more minutes for medium-rare.
- Step 3: Reduce heat to medium, add 3 tbsp butter, 2 rosemary sprigs, and 3 minced garlic cloves to the skillet. Tilt pan and spoon butter mixture over steak continuously for 2 minutes until butter is golden and garlic is fragrant. Rest steak for 8 minutes before slicing.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Seared Ribeye with Smoked Chili Crust take to make?
Total time is about 28 minutes (20 min prep + 8 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Seared Ribeye with Smoked Chili Crust?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Seared Ribeye with Smoked Chili Crust?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Seared Ribeye with Smoked Chili Crust for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Seared Ribeye with Smoked Chili Crust low-carb?
Yes — this recipe is tagged low-carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
What others are saying
- ★★★★★
Used frozen vegetables instead of fresh and honestly couldn't tell the difference.
- ★★★★★
My whole family loved this.
- ★★★★★
My partner, who's usually picky, absolutely loved this.
