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Baharat Rib-Eye

August 16, 2016

Baharat Rib-Eye

Experience a world class cuisine at the comfort of your kitchen with this easy-to-follow Baharat Rib-Eye recipe. You'll definitely be



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 teaspoon kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 1 yellow onion, halved and cut into ½-inch slices
  • 3 tablespoons Baharat spice
For the steak:
  • 1 tablespoon extra-virgin olive oil
  • 3 (1-pound) rib-eye steaks (about 1-inch thick)
  1. Preheat the oven to 375 degrees.
  2. 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.
  3. 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, ½ teaspoon of the salt, and ¼ teaspoon of the pepper. Transfer to a plate.
  4. 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.
  5. Once caramelized, sprinkle with the remaining salt and pepper. Return the mushrooms to the skillet, stir, and set aside.
  6. Generously rub the steaks on both sides with Baharat Spice.
  7. To prepare the steaks, in a 10- to 12-inch cast-iron skillet, heat the olive oil over medium-high heat.
  8. 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.
  9. 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.
  10. Reheat the skillet with the mushrooms for several minutes, or until nice and hot.
  11. 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.



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Source: Silk Road Diary


Photo Credit to: Silk Road Diary

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