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
Ingredients
Master Spice Prep
3tbsp Whole cumin seeds
1tbsp Whole coriander seeds
The Maghreb Steak Rub (Heat-Free)
3tbsp Toasted/ground cumin/coriander blend (reserved from Master Prep)
2tbsp Coarse Kosher salt
1tbsp Coarse black pepper
1tbsp Granulated garlic
2tsp Smoked paprika
1tsp Ground ginger
1/2tsp Ground cinnamon
The Chermoula
1tsp Toasted/ground cumin (reserved from Master Prep)
1cup Fresh cilantro (stems and leaves)
1/2cup Fresh flat-leaf parsley
3cloves Garlic
1/2cup Extra virgin olive oil
3tbsp Fresh lemon juice
1tsp Fresh lemon zest
1/2tsp Salt
The Steak & Eggs
10–12 oz Ribeye steak
2large eggs
1tbsp Ghee or high-smoke point oil
1knob unsalted butter (for basting)
1clove garlic (crushed)
Maldon flake salt and lemon zest (for finishing)
Aleppo Pepper Cottage Fries (see recipe)
Instructions
1
Toast the herbs: Place 3 tbsp whole cumin seeds in a dry skillet over medium heat. Toast for 2–3 minutes until fragrant. Move to a small bowl to cool. In the same skillet, toast 1 tbsp whole coriander seeds for 1–2 minutes. Move to a separate bowl to cool.
2
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.
3
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.
4
Build the Rub: Mix this spice blend with the salt, black pepper, garlic, paprika, ginger, and cinnamon.
5
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.
6
Season & Smoke: Apply a heavy layer of the rub to the ribeye. Smoke at 225°F until the internal temperature reaches 115°F. Remove and rest for 10 minutes.
7
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 130°F.
8
Fry the Eggs: Fry two eggs in the same skillet until the whites are set and yolks are runny.
9
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.
