Baharat Rib-Eye

Baharat Rib-Eye

Baharat Rib-Eye

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Enjoy this favorite recipe from World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had Baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.
Yields
1 servings
Baharat Rib-Eye

Ingredients

For the Mushrooms:

  • 2 pounds mixed cremini, chanterelle, and other mushrooms, cleaned and quartered
  • 2 tablespoons butter, divided
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoonKosher Salt Diamond Crystal 
  • 1/2 teaspoon freshly ground Black Tellicherry Peppercorn 
  • 1 yellow onion, halved and cut into ½-inch slices

For the Rub:

For the Steaks:

  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)

Directions

Preheat the oven to 375 degrees.For the Mushrooms:

In a 10- to 12-inch cast-iron skillet over medium heat, add the mushrooms and cook until any moisture from the mushrooms releases and evaporates. Add 1 tablespoon each of the butter and olive oil, and the shallot and cook until the mushrooms start to crisp up and turn golden. Sprinkle with the thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to a plate. In the same skillet, heat the remaining 1 tablespoon each butter and olive oil over medium-low heat. Add the onion and sauté for 30 minutes, stirring gently every 4 to 5 minutes. Turn the heat down to low if the onions are cooking too quickly. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.For the Rub: To make the rub, stir together the Baharat, brown sugar, salt, and pepper in a small bowl. Generously rub the steaks on both sides.For the Steaks: To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 3 minutes on each side, or until a nice golden crust forms. Transfer the steaks in the pan to the oven. Continue cooking for 6 minutes for medium-rare. Remove from the oven, loosely cover with foil, and allow the steaks to rest for at least 5 minutes. Reheat the skillet with the mushrooms for several minutes, or until nice and hot. Slice the steaks into ½-inch-thick slices and serve half of a rib-eye to each guest with the mushroom mixture on the side.

Baharat Rib-Eye

Baharat Rib-Eye

COOK TIME:

For the Mushrooms:

  • 2 pounds mixed cremini, chanterelle, and other mushrooms, cleaned and quartered
  • 2 tablespoons butter, divided
  • 2 tablespoons extra- virgin olive oil, divided
  • 2 tablespoons finely minced shallot
  • 2 teaspoons fresh thyme leaves
  • 1 teaspoonKosher Salt Diamond Crystal 
  • 1/2 teaspoon freshly ground Black Tellicherry Peppercorn 
  • 1 yellow onion, halved and cut into ½-inch slices

For the Rub:

For the Steaks:

  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)

Preheat the oven to 375 degrees.For the Mushrooms:

In a 10- to 12-inch cast-iron skillet over medium heat, add the mushrooms and cook until any moisture from the mushrooms releases and evaporates. Add 1 tablespoon each of the butter and olive oil, and the shallot and cook until the mushrooms start to crisp up and turn golden. Sprinkle with the thyme, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Transfer to a plate. In the same skillet, heat the remaining 1 tablespoon each butter and olive oil over medium-low heat. Add the onion and sauté for 30 minutes, stirring gently every 4 to 5 minutes. Turn the heat down to low if the onions are cooking too quickly. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.For the Rub: To make the rub, stir together the Baharat, brown sugar, salt, and pepper in a small bowl. Generously rub the steaks on both sides.For the Steaks: To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat. Add the steaks and cook for 3 minutes on each side, or until a nice golden crust forms. Transfer the steaks in the pan to the oven. Continue cooking for 6 minutes for medium-rare. Remove from the oven, loosely cover with foil, and allow the steaks to rest for at least 5 minutes. Reheat the skillet with the mushrooms for several minutes, or until nice and hot. Slice the steaks into ½-inch-thick slices and serve half of a rib-eye to each guest with the mushroom mixture on the side.

Baharat Rib-Eye

Enjoy this favorite recipe from World Spice at Home, by World Spice Merchant Amanda Bevill and cookbook author Julie Kramis Hearne. Necessity is the mother of invention, and this beautiful pairing is a classic example. When we found ourselves out of our favorite steak rub one night, we had Baharat on hand and whipped this up. Now there is a new favorite in the house. Baharat adds aromatic elements of cinnamon and allspice to a simple meat rub, and it transforms the rib-eye with unexpected flavors. The earthiness of the mushrooms is a nice complement to the spices and steak. We like to serve this with garlic mashed potatoes.

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