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Berbere-Rubbed Rib-Eye Steaks With Grilled Lemon

September 23, 2016

Berbere-Rubbed Rib-Eye Steaks With Grilled Lemon

This easy Berbere-Rubbed Rib-Eye Steaks With Grilled Lemon recipe is perfect as a centerpiece for any meal!

Serves 6


  • 2 (1-pound) boneless rib-eye steaks
  • 1 1/2 teaspoon Berbere spice blend
  • 1/2 teaspoon coarse sea salt, slightly more if your berbere doesn't include salt
  • 1 large lemon, quartered, seeds removed
  • 1 1/2 teaspoon extra-virgin olive oil, divided
  1. Prepare a grill for medium heat cooking, making sure there is a cool area where you can move steaks in case of flare-ups.
  2. Sprinkle steaks on both sides with berbere and salt. Brush cut sides of lemon wedges with 1/2 teaspoon of the oil.
  3. Grill steaks, flipping halfway through, until they reach the desired doneness, 6 to 8 minutes per side for medium-rare.
  4. Grill lemon wedges on cut sides until browned and hot, about 5 minutes.
  5. Transfer steaks to a cutting board and let rest for 10 minutes. Slice thinly and drizzle with remaining 1 teaspoon oil.
  6. Serve with lemon wedges to squeeze over top.



Click here to buy Berbere Spice and other herbs and spices



Source: Whole Foods Market



Photo Credit to: Whole Foods Market

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