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:
For the steak:
- 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
- 1 tablespoon extra-virgin olive oil
- 3 (1-pound) rib-eye steaks (about 1-inch thick)
- Preheat the oven to 375 degrees.
- 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, ½ teaspoon of the salt, and ¼ 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.
- Generously rub the steaks on both sides with Baharat Spice.
- 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.
Click here to buy Baharat and other herbs and spices
Source: Silk Road Diary
Photo Credit to: Silk Road Diary
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