Berbere Rubbed Rib Eye Steaks With Grilled Lemon Recipes

BERBERE-RUBBED RIB-EYE STEAKS WITH GRILLED LEMON

Steps:

• Prepare a grill for medium heat cooking, making sure there is a cool area where you can move steaks in case of flare-ups.
• Sprinkle steaks on both sides with berbere and salt.
• Brush cut sides of lemon wedges with 1/2 teaspoon of the oil.
• Grill steaks, flipping halfway through, until they reach the desired doneness, 6 to 8 minutes per side for medium-rare.
• Grill lemon wedges on cut sides until browned and hot, about 5 minutes.
• Transfer steaks to a cutting board and let rest for 10 minutes.
• Slice thinly and drizzle with remaining 1 teaspoon oil. Serve with lemon wedges to squeeze over top.

GRILLED RIB EYE STEAK ON FETA FARRO WITH GARDEN GOODIES AND GRILLED LEMON

Steps:

• For the compound butter: Combine the butter, parsley, scallions, lemon juice, salt and pepper in a small bowl and mash with a spoon to combine. Scrape onto a piece of parchment and form into a log. Roll up and twirl the ends to tightly seal and form a tight log about 3 inches long. Refrigerate until firm, at least 1 hour.
• For the dukkah seasoning: Toast the cumin and coriander in a small skillet over low heat until fragrant, 1 to 2 minutes. Cool and crush in a spice grinder or with a mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds and salt. Set aside.
• For the farro: Bring a large pot of salted water to boil, as for pasta. Add the farro, then reduce the heat and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
• Preheat a 2-burner grill pan or outdoor grill to medium to medium-high heat.
• For the steaks: Combine the brown sugar, paprika, salt and pepper in a small bowl. Rub all over the steaks on both sides. Place the steaks on the grill. Grill for 90 seconds, then give the steaks a 90-degree turn. Grill for another 90 seconds, then flip the steaks. Repeat the procedure on the second side, cooking the steaks 6 to 7 minutes total for medium-rare.
• Remove the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter and slice into 4 or 5 rounds. Place on the steaks to melt while they rest.
• Meanwhile, grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the bowl with the farro. Squeeze the lemon over the farro and add the tomatoes, cucumbers, Garlic Oil, cilantro, mint, feta and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter. Thinly slice the steaks against the grain and place on the salad. Serve immediately.
• Combine the garlic cloves, rosemary sprigs, thyme sprigs, bay leaf and oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool. Remove the herbs and stir in the red pepper flakes.

HERBED BUTTER RIB EYE STEAKS

Steps:

• In a small bowl, combine butter, garlic, lemon juice and parsley.
• Place mixture on wax paper and roll into a 1" log, wrap tightly and refrigerate for 2 hours or until firm.
• Preheat grill.
• Mix onion powder, salt and pepper together and sprinkle on each side.
• Place steak on grill and cook for about 7 minutes.
• Turn the steaks over and place a 1/4" pat of the butter on each steak.
• Cook for another 7 to 9 minutes for medium rare or until done as desired.
• Remove steaks from grill and place an additional 1/4" slice of herbed butter on each steak and allow to melt.
• Store the rest of the herbed butter in refrigerator.