Christmas is about giving – giving gifts to ones we love, giving joy to those who are down, giving love to those who are without, and giving yourself a great big tasty steak on Christmas Day. The Christmas Grilling Series rolls on with Grilled Bone-In Rib Eye with Garlicky Harissa, a work of culinary art fit for Santa Claus himself. Featuring a less is more approach, this steak is well-seasoned with just salt and pepper, and then masterfully grilled to perfection. The deep red Garlicky Harissa complements the steak with robust flavor, spice, and a little warming of the tongue.
The Garlicky Harissa is a puree of softened guajillo chiles, chiles de árbol, ground toasted cumin seeds, fresh garlic, olive oil, and sherry vinegar. The depth of savory goodness matches the deep Christmasy red color for a gorgeous presentation. The steaks are brought to room temperature, patted dry with paper towels, seasoned with salt and pepper, grilled over medium-high direct heat to sear, and then finished over indirect heat. Tender and moist, these steaks are served with sea salt and the Garlicky Harissa for a meal fit for a king. So fire up the grill, put on your favorite Christmas tunes, and celebrate Christmas with friends, family, and great food!
Grilled Bone-In Rib Eye with Garlicky Harissa Ingredients
- 3 2-inch bone-in rib-eye steaks (about 2 pounds each)
- Kosher salt, freshly ground pepper
- Flaky sea salt (for serving)
- 8 dried guajillo chiles (about 2 ounces), seeds removed
- 2 chiles de árbol, seeds removed, or ¼ teaspoon crushed red pepper flakes
- 1 teaspoon cumin seeds
- 2 garlic cloves, finely grated
- 1 cup olive oil
- 2 tablespoons sherry vinegar or red wine vinegar
- Kosher salt
- A spice mill or a mortar and pestle
Grilled Bone-In Rib Eye with Garlicky Harissa Directions
- The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
- Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off). Grill steaks over direct heat, turning, until nicely charred, about 4 minutes per side. Move steaks over indirect heat and continue grilling, turning halfway through, until browned all over, about 4 minutes per side. Using tongs, hold a steak perpendicular to the grill and sear bone side and fat-cap side of the steak to render out some of the fat, about 2 minutes per side. Repeat with remaining steaks. Insert an instant-read thermometer into the thickest part of steaks; if it registers 120° for rare (steaks will carry over to 125°, or medium-rare, as they rest), they’re done. Continue to cook over indirect heat if needed—another 2–4 minutes should do it. Transfer to a cutting board; let rest 20 minutes before slicing against the grain.
- Arrange sliced steaks on a platter and sprinkle with sea salt.
- Place guajillo chiles and chiles de árbol in a large heatproof bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
- Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling the pan often, until fragrant, about 2 minutes. Let cool, then finely grind in a spice mill or with a mortar and pestle.
- Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.
Taken from bonappetit.com