Cumin Rubbed Rib Eye Steaks With Two Salsas Recipes

DRY RUBBED BONE-IN RIB EYE

Steps:

• In a small bowl, combine the salt, brown sugar, red pepper, pimentón, garlic powder, and cumin. Rub the outside of each steak generously and evenly with the rub (if there's leftover rub, save it for your next steak). Wrap each rubbed steak in plastic and refrigerate for at least 24 hours.
• Preheat a grill.
• Remove the steaks from the fridge 20 to 30 minutes before you're ready to cook to allow them to come to room temperature. Remove the plastic wrap.
• Place the steaks on the grill and char them well over medium-high heat, 3 to 4 minutes per side, until they're really nicely browned. Move the steaks to a cooler part of the grill and continue cooking for another 3 to 4 minutes per side for medium rare. Remove the steaks from the grill and let them rest somewhere warm for 8 to 10 minutes.
• Cut the meat off the bone and slice it on the bias across the grain. Arrange the sliced steak and the bone on a serving plate and drizzle with big fat finishing oil to serve.
• ANNE ALERT!
• I like to give this steak twenty-four hours to really absorb the lovely flavors of the rub, but if you're in a hurry, even a couple hours will do.

GRILLED RIB-EYE STEAKS WITH CHILI CUMIN SPICE RUB

Steps:

• In a bowl stir together lime juice, chili powder, cumin, and salt and pepper to taste. Pat steaks dry and spread spice rub on both sides of each steak.
• Heat a well-seasoned ridged grill pan over high heat until hot but not smoking and grill steaks about 2 minutes on each side for medium-rare.

RIB-EYE STEAKS WITH OREGANO, CUMIN, AND PAPRIKA

Steps:

• Mix oregano, cumin, and paprika in small bowl. Sprinkle steaks with salt and pepper, then sprinkle each side of each steak with generous 1 teaspoon spice mixture, pressing to adhere.
• Heat oil in large nonstick skillet over medium-high heat. Add steaks and cook to desired doneness, about 5 minutes per side for medium-rare. Transfer to platter. Combine broth, vinegar, honey, and remaining spice mixture in same skillet; boil until sauce is slightly reduced, about 3 minutes. Remove from heat; whisk in butter. Season sauce with salt and pepper. Pour sauce over steaks and serve.

SPICE DOUBLE RUBBED RIB EYE STEAK SERVED WITH RUEDAS DE FUEGO

Steps:

• Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.
• In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.
• Preheat oven to 350 degrees F.
• Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.
• Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.
• Arrange the steaks on a serving platter and top off with the onion and poblano rings.

ASHKINAZE RIB-EYE

Steps:

• Build a fire in your grill. If using a gas grill, turn all burners to high.
• Combine spices in a medium-size bowl. Rub steaks all over with mixture, and set aside.
• When all coals are covered with gray ash and the fire is hot (you can hold your hand 6 inches over the grill for only a few seconds), put steaks on grill directly over the coals, and cook until deeply seared, approximately 5 to 6 minutes. Turn the steaks over, and cook 6 to 8 minutes more for medium-rare. Remove steaks from grill, and allow to rest 5 to 7 minutes, while making salad. Serves 4.

CUMIN-RUBBED RIB-EYE STEAKS WITH TWO SALSAS

Steps:

• For salsas:
• Mix first 8 ingredients in medium bowl to blend. Transfer half of avocado mixture to another medium bowl. Add tomatoes to first medium bowl and cucumber to second bowl. Season salsas to taste with salt and pepper. (Can be prepared 4 hours ahead. Cover salsas separately and refrigerate.)
• For steaks:
• Rub each steak all over with 2 teaspoons olive oil. Sprinkle each side of each steak with 1/2 teaspoon ground cumin; rub in to adhere. Sprinkle steaks with salt and pepper. Heat 1 tablespoon oil in each of 2 heavy large skillets over high heat. Add 2 steaks to each skillet; cook until deep brown, about 2 minutes per side. Reduce heat to medium; cook steaks to desired doneness, about 2 minutes longer per side for medium-rare. Transfer to plates. Serve with tomato-avocado salsa and cucumber-avocado salsa.