Five-Spice Ribeye with Cucumber Salad


  • 2 Meyer Natural Angus Ribeye (10-ounce steaks)
  • 1 tbsp Five-spice powder
  • 2 tsps Raw turbinado sugar
  • 1/2 tsp Salt
  • 2 tsps Olive oil
  • 1 English seedless cucumber (washed, sliced)
  • 1/4 cup Rice wine vinegar
  • Red pepper flakes to taste
  • 2 tsps Red onion (finely chopped)
  • 1 clove Garlic (minced)
  • 2 tbsps Fresh cilantro (chopped)
  • 1 tbsp Sugar
  • Salt and pepper to taste


 1.     Pat steak dry with paper towels. Mix five-spice powder with sugar and salt. Rub both sides of steaks with about 2 teaspoons of mixture.

2.     Heat oil in cast-iron skillet over high heat until oil is shimmering. Place steak into skillet and cook to desired degree of doneness, turning once. Remove from heat and let rest at least 5 minutes before serving.

3.     While steak rests, mix cucumbers with vinegar, red pepper flakes, onion, garlic, cilantro, sugar and salt. Toss.

4.     Serve steak with cucumber salad. Garnish with additional cilantro leaves if available.


Nutritional Analysis Per Serving

  • Calories: 300
  • Fat Content: 16g
  • Saturated Fat Content: 5g
  • Cholesterol Content: 89mg
  • Sodium Content: 705mg
  • Carbohydrate Content: 11g
  • Protein Content: 29g