Moroccan Smokehouse Ribeye & Chermoula
The deep aroma evokes the warmth of an open fire under a desert sky. Every glance promises a rustic, slow-burned feast that commands complete attention. It leaves you feeling deeply satisfied and eager for the next bite
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Ingredients
Master Spice Prep
The Maghreb Steak Rub (Heat-Free)
The Chermoula
The Steak & Eggs
Instructions
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Toast the herbs: Place 3 tbsp whole cumin seeds in a dry skillet over medium heat. Toast for 2โ3 minutes until fragrant. Move to a small bowl to cool. In the same skillet, toast 1 tbsp whole coriander seeds for 1โ2 minutes. Move to a separate bowl to cool.
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The Cumin Grind: Place cooled cumin seeds in a spice mill. Pulse to a medium-coarse grind. Remove 1 tsp of this ground cumin and reserve for the chermoula.
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The Rub Grind: Add the whole coriander seeds into the mill with the remaining ground cumin. Pulse until the coriander is medium-coarse and blended.
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Build the Rub: Mix this spice blend with the salt, black pepper, garlic, paprika, ginger, and cinnamon.
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Make the Chermoula: In a food processor, pulse cilantro, parsley, and garlic until chopped. Add the reserved 1 tsp ground cumin, lemon juice, zest, and salt. Drizzle in olive oil while pulsing until emulsified.
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Season & Smoke: Apply a heavy layer of the rub to the ribeye. Smoke at 225ยฐF until the internal temperature reaches 115ยฐF. Remove and rest for 10 minutes.
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Reverse Sear: Sear in a hot cast iron skillet with ghee for 60 seconds per side. Baste with butter and garlic in the final 30 seconds. Pull at 130ยฐF.
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Fry the Eggs: Fry two eggs in the same skillet until the whites are set and yolks are runny.
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Plate: Slice the ribeye and fan it next to the Aleppo Pepper Cottage Fries. Top with eggs and a generous drizzle of chermoula. Finish with a dusting of Maldon salt and lemon zest over the yolks.
