25 min serves 1-2

Cumin and Salt Rubbed Ribeye Steak with Green Chutney

Flavor-packed Pre Ribeye meets flavor-packed chutney. Enjoy this big, bold steak with a super, simple herb sauce!
Gluten-Free Keto

PREP: 10 min. ACTIVE: 5 min. PASSIVE: 10 min. DIFFICULTY Medium


  • 1 Pre Ribeye Steak, room temp and patted dry
  • 2 bunches cilantro, washed stems removed
  • 1 bunch mint, washed stems removed
  • 2 large spoonfuls of greek yogurt
  • 1 lemon, juiced
  • 1/2 tsp fine grain Redmond's Real Salt
  • 3 tbsp olive oil
  • Pinch black pepper
  • 1 tsp ground cumin
  • 1/2 tsp white pepper
  • 1 tsp kosher sea salt
  • 1 pinch cayenne
  • 1/2 tsp garlic granules
  • 1-2 tsp oil
  1. Preheat cast iron skillet to medium-high.
  2. Mix together all rub ingredients into a small bowl it should be paste-like. if it's too dry add a bit more oil.
  3. Rub mixture all over dry steak until well coated.
  4. Lay into hot pan and sear on both sides for about 3 1/2 minutes for medium-rare.
  5. While the steak is cooking make the chutney. In a large food processor, process all the ingredients until fully combined. Taste and adjust with more salt and/or lemon juice.
  6. Remove steak from pan when internal temperature reads 130-140. Let rest for about 5 minutes before slicing.
  7. Serve on a bed of chutney and roasted vegetables. Enjoy!


Cumin and Salt Rubbed Ribeye Steak with Green Chutney

Amount per 100g

Recipe developed by   Chef Sarah Russo