Description
Ghost Pepper Steak
Add some heat to your evening with this Ghost Pepper Steak, featuring a smooth, creamy sauce over perfectly seared ribeye.
Ingredients:
Ribeye, broth, heavy cream
Ghost pepper seasoning
Steps:
Sear seasoned steaks in a hot pan.
Make sauce with broth and cream.
Drizzle over steaks and enjoy.
#SpicyEvening
Step-by-Step Guide
1. Prepare the Steak: Pat your ribeye steaks completely dry with paper towels. Generously season both sides with salt, black pepper, and the ghost pepper seasoning, pressing it into the meat.
2. Sear to Perfection: Heat a heavy skillet (cast iron is ideal) over high heat until very hot. Add a high-smoke-point oil. Carefully place the seasoned steaks in the pan. Sear undisturbed for 3-4 minutes per side for medium-rare, or to your desired doneness. Transfer steaks to a plate to rest.
3. Build the Sauce: Reduce the heat to medium. Pour in the broth to deglaze the pan, scraping up all the flavorful browned bits. Let it simmer for 2-3 minutes to reduce slightly.
4. Finish the Sauce: Lower the heat and stir in the heavy cream. Simmer gently for 4-5 minutes, allowing the sauce to thicken to a creamy, coating consistency. Taste and adjust seasoning if needed.
5. Serve: Slice the rested steak against the grain. Plate the slices and generously drizzle the warm ghost pepper cream sauce over the top.
Serving Suggestions
Balance the intense heat of this dish with cooling, starchy sides. Creamy mashed potatoes, crispy roasted potatoes, or a simple polenta are excellent for soaking up the spicy sauce. For a vegetable, consider steamed green beans, roasted asparagus, or a simple side salad with a cool ranch or blue cheese dressing to help temper the pepper’s fire.
How-to Summary
Season and sear ribeye steaks in a hot pan until cooked to preference. Remove steaks to rest. Deglaze the pan with broth, then simmer with heavy cream to create a rich, spicy sauce. Slice the steak and serve topped with the ghost pepper cream sauce.
Frequently Asked Questions
Q: How spicy is ghost pepper seasoning?
A: Extremely. Ghost peppers are among the world’s hottest. Use the seasoning sparingly at first—you can always add more to the sauce. Consider wearing gloves when handling it.
Q: Can I use a different cut of steak?
A> Yes. Ribeye is ideal for its marbling, but New York strip, filet mignon, or sirloin will also work. Adjust cooking time based on thickness.
Q: What if I don’t have broth?
A> You can use water, but the sauce will lack depth. A splash of red wine for deglazing is a great alternative.
Q: How can I make the sauce thicker?
A> Let it simmer longer to reduce. For a quick thickener, make a slurry with 1 tsp cornstarch and 1 tbsp cold water, then whisk it into the simmering sauce.
Q: Can I make this sauce ahead of time?
A> Yes, the sauce can be made 1-2 days ahead. Store it in the refrigerator and gently reheat it on the stove, adding a splash of cream if it has thickened too much.
Common Mistakes to Avoid
- Using a Cold Pan: The pan must be very hot before adding the steak to achieve a proper sear and crust.
- Overcrowding the Pan: Cook steaks in batches if necessary. Overcrowding steams the meat instead of searing it.
- Skipping the Rest: Letting the steak rest for 5-10 minutes after cooking is crucial for juicy, tender results.
- Adding Cream to High Heat: Reduce the heat before adding cream to prevent it from curdling or separating.
- Overdoing the Seasoning: Ghost pepper heat builds. Start with less seasoning than you think you need, especially if it’s your first time.
Conclusion
This Ghost Pepper Steak is a bold, restaurant-quality dish that masterfully combines rich, juicy ribeye with a creamy, intensely spicy sauce. By following the detailed steps and heeding the common pitfalls, you can create an unforgettable and fiery culinary experience at home. Remember to balance the heat with your sides, and most importantly, enjoy the thrilling flavor adventure.
