Ramsay suggests letting the steak sit for 15 to 20 minutes with the rub on because the longer it sits, the more the flavors of the spices soak into the meat. My rib-eye was perfectly juicy after this process, and the complex flavors from the 11-ingredient rub made it a culinary delight.
Cooking a rib-eye steak in the air fryer was something I never considered, but Ramsay's recipe proved it can be done. The combination of ground coffee and chili was unexpectedly rewarding, and in just 20 minutes, the steak was tender and cooked to perfection.
I heated the air fryer to 390 degrees Fahrenheit and cooked the steak for 10 minutes on each side. Before cutting into it, the resting period ensured the juices were retained, and the result was a melt-in-your-mouth experience.
Ramsay's rub included ground coffee, ancho chili powder, and paprika, among other spices. I couldn't find some ingredients, like Aleppo pepper, but substituting with cayenne worked well. The diverse flavors resulted in a delightful spicy, sweet, and salty steak.
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