This Tabañero Extra-Hot Ribeye Steak is both fiery and flavorful! A tender ribeye is marinated in a blend of Tabañero Extra-Hot Sauce, soy sauce, garlic, and black pepper, then grilled to perfection and finished with creamy butter. Served over sunny-side-up eggs and topped with even more Tabañero Extra-Hot Sauce, this steak is a deliciously spicy way to start the day or enjoy a hearty meal!
Ingredients:
- 1 (16 oz.) ribeye steak
- 1 cup Tabañero Extra-Hot Sauce
- 1/2 cup reduced-sodium soy sauce
- 1/4 cup vegetable oil
- 5 cloves garlic, finely chopped
- 2 tsp black pepper
- 1 tsp salt
- 4 oz. unsalted butter, at room temperature
- Sunny-side-up eggs, for serving
- Additional Tabañero Extra-Hot Sauce, for serving
Instructions:
- Make the Marinade: In a medium bowl, whisk together the Tabañero Extra-Hot Sauce, soy sauce, vegetable oil, chopped garlic, and black pepper.
- Marinate the Steak: Place the ribeye in a large resealable plastic bag and pour in half of the marinade. Seal the bag and refrigerate for at least 30 minutes, or up to 3 hours. Reserve the remaining marinade for serving or discard after use.
- Preheat the Grill: Preheat your grill or broiler to high, about 450°F.
- Grill the Steak: Remove the steak from the marinade and pat dry. Grill to your desired doneness, about 5–6 minutes per side for medium-rare, or until the internal temperature reaches 125–130°F.
- Rest & Finish: Remove the steak from the grill and let it rest for 5 minutes. While the steak rests, spread or top it with the room-temperature butter and season with salt.
- Serve: Slice the steak and serve over sunny-side-up eggs. Finish with an extra drizzle of Tabañero Extra-Hot Sauce for an added kick.
Tip: For the juiciest steak, avoid skipping the resting step. Letting the ribeye rest for 5 minutes allows the juices to redistribute while the butter melts into the warm steak for an extra-rich finish.
