You may still be stuffed and comatose from your Thanksgiving feast, but 'tis the season for Christmas, from parties and caroling to family dinners and concerts. A Very Merry Grilled Christmas is back with Grilled Bone-In Rib Eye with Garlicky Harissa, the perfect steak for the special occasion so that you can savor this mouthwatering Christmas staple's tender, juicy texture.
A simple seasoning of salt and pepper provides all the flavor profile that this fantastic steak needs to bring out its full potential. The juicy flesh of the steak is seared over medium-high heat to lock in all the juices and flavor that make it extra special. Then, it’s finished over indirect heat for a perfectly moist and tender finish.
What drives this festive steak over the top is the Garlicky Harissa. The puree of softened guajillo chiles, chiles de árbol, ground toasted cumin seeds, fresh garlic, olive oil, and sherry vinegar adds a hearty kick of flavor to the rib eye. The lovely deep red of the harissa is the perfect complement to a merry Christmas presentation. These steaks are sure to please even Santa Claus himself!
So grab your grills and get grilling this holiday season because A Very Merry Grilled Christmas just got a whole lot better. Your family and friends will savor the sublime flavor of Grilled Bone-in Rib Eye with Garlicky Harissa and have memories of a great meal that will last all year long. Light up the grill and get ready for a holiday feast made for a king.
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 them 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 the 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 two 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 small dry skillet over medium heat, swirling the pan often until fragrant, about two 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 the 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 https://www.bonappetit.com/recipe/grilled-bone-in-rib-eye