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The Best Steak I Had Ever Made By Accident

Updated on February 22, 2011

One day, my wife found a sale for ribeye from the supermarket. It was strange because I never expressed wanting steak. I've never made steak as good as Outback restaurant. In my book, Outback makes better steaks than the several steak houses in my area or elsewhere. There were 4 large pieces of ribeye about a pound each in the package. I wasn't sure how to go about cooking it so I googled "Outback ribeye" and checked the results. The ingredient list was not so bad and the method of cooking ribeye was fairly easy using a frying pan.

The ingredients are below:

4 Top Sirloin Steaks or 4 Ribeye steaks or 4 Filet steaks
1. 8 teaspoons salt
2. 4 teaspoons paprika
3. 2 teaspoons ground black pepper
4. 1 teaspoon onion powder
5. 1 teaspoon garlic powder
6. 1 teaspoon cayenne pepper
7. 1/2 teaspoon coriander
8 1/2 teaspoon turmeric

I modified the ingredient list slightly. I thought 8 teaspoons of salt was a bit much. I just used 4 instead. I did not have turmeric and substituted it with cumin. But I ran out of paprika. I could have sworn I had some more lying around somewhere in one of the kitchen cabinets. It was nowhere to be found and I didn't felt like shopping. I was hungry and determined to cook the ribeye.

A substitute for paprika was researched through google and one of the first results on the search was red pepper. So I used 4 teaspoons of powered red pepper instead of 4 teaspoons of paprika. All the ingredients were mixed to produce a rub for the ribeye. The amount of the mix looked like is was only good for 1 or 2 pieces of steak instead of 4 in the ingredients. It didn't matter, I only wanted to cook one ribeye which looked more than I could handle in one sitting.

The spices were rubbed in every part of the ribeye, even the sides. The red pepper was starting to become a problem and it was getting difficult to breathe. I dumped the excess spices down the sink and began to cook the ribeye immediately.The instructions for cooking didn't really had much detail. The only specific items were "medium high heat"and "large frying pan".

Since I knew that the trick to getting meats tender and juicy in the inside was to sear the outside to lock in the flavors.  That is exactly what I did on both sides. I seared the steak for maybe 2 to 3 minutes each side. I then cooked the ribeye in medium heat to cook it thoroughly. I like my steaks to "moo" and all my years of cooking experience has made me able to judge when steaks are rare to well done. I can't stand well done steaks and I don't know how my parents and my wife enjoy them like that.

During the time I was cooking the ribeye, the entire house became a place that was hit by tear gas. The fumes from cooking a steak with red pepper seemed to overwhelm the entire kitchen. The fan for the stove range had been broken for a couple of years and I've still haven't fixed or replaced it. So not only was there a strong red pepper smell around the kitchen but there was light smoke as well. I had to open up windows and put the kitchen ceiling fan on high. It took a while before the hot spicy atmosphere went away. The wife and young kids were not impressed with what I had done.

The steak was cooked and it really didn't take long. It resembled the texture of the real Outback ribeye. I took a bite and boy was it spicy! But the taste was excellent. It was definitely one of the best steaks I have ever made or eaten. The only big difference was the red pepper. It was great and I wanted to share it someday.

It didn't take long for me to give myself an opportunity to show off my cooking discovery. I had a family gathering in my house a few weeks later and I knew my brothers and their wives were carnivores. After a while, no one bothers to put any vegetables in the menu.  They also loved hot spicy foods as well.

I cooked a few ribeyes with the modified Outback recipe but used 2 teaspoons of red pepper in the mixture instead of 4 for each steak. Unfortunately, I still didn't learned my lesson and the whole house was full of smoke and red pepper gas again. Between putting fans around the first floor and cooking, I tried not to burn my steaks.

There were more kids around but luckily, it was a nice day and they played and ate outside. I prepared the ribeyes and the guests tried it. They loved it and I was happy. I thought my taste was very biased but it wasn't. Other people liked my steak.

It is unfortunate that I don't have an outside gas grill. It would take too long for me to cook anything in my small charcoal grill. Not sure if I'll ever get around to fixing the range fan but If I'm alone in the house and got some ribeye to fry, I will put up with the red pepper attack temporarily for a steak masterpiece.


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