dp spotlight sf Recipe: Middle Eastern Spiced Ribeye
Normally, we don't mess around too much with our ribeyes because they're already packed with so much flavour. But this recipe is totally worth the (slight) extra effort.
Always remember to leave plenty of time to salt your steaks and let them come to room temperature prior to cooking. We salted ours for 8 hours in the fridge and let it come to room temperature for about 30 minutes before cooking.
Ribeye and Blistered Tomatoes
2 100% grass-fed ribeye steaks (~1.5 - 2.0 lbs total)
Kosher salt and fresh ground pepper
2 tbsp olive oil
4 garlic cloves, peeled and left whole
2 tsp black mustard seeds
3 tsp coriander seeds
3 cups cherry tomatoes
2 tsp red wine vinegar
2 tbsp vegetable oil (we use avocado oil)
4 tbsp tahini paste
1 tbsp lemon juice
1 garlic clove, grated or crushed
1/2 tsp kosher salt
3-4 tbsp cold water
Season steaks with salt hours before cooking and chill in the fridge. 20-30 minutes prior to cooking, let steak come to room temperature on a plate or resting rack. Season with fresh ground pepper, if you'd like.
While steak is coming to room temperature, prepare the tahini sauce by whisking all the ingredients (except for the water) in a small bowl until combined. Slowly add the water while whisking until the mixture is smooth and pourable. Add salt or more lemon juice to taste. Set aside at room temperature while you prepare the steak and tomatoes.
In a large skillet, heat the olive oil over medium heat. Add the garlic, mustard seeds, and coriander seeds and cook until the mustard seeds just begin to pop (about 4-5 minutes). Add the tomatoes and season with salt and pepper. Shake the pan so the ingredients don't stick and cook until tomatoes have begun to soften, about 5-10 minutes. Add the vinegar and cook until tomatoes are blistered and soft, about 5 minutes more. Set aside to keep warm.
While tomatoes are cooking, heat vegetable oil in a medium skillet on high heat. Pat off any remaining moisture from the surface of the ribeyes with a dish towel. Once the oil is hot, carefully add steaks to the pan and sear for 2-3 minutes, or until a nice golden crust forms. Flip and repeat on the other side for another 2-3 minutes. Transfer steaks to a cutting board, loosely cover with foil and let them rest for 5-10 minutes.
After resting, slice steaks against the grain and serve with the blistered tomatoes, sauteed garlic cloves & seeds, and tahini sauce on the side. Sauteed greens and roasted winter squash or potatoes make excellent side dishes too!