1 hour serves 1-2

Middle Eastern Ribeye

Juicy grass-fed and finished ribeye steak infused with aromatic spices is served alongside creamy, baba ganoush and a vibrant herbed cauliflower salad. It is a harmonious blend of rich flavors and fresh, zesty notes.



  • 1 10-oz Pre Ribeye
  • 2 tablespoons high-heat oil (such as grapeseed oil or avocado oil)
  • 2 teaspoons cumin
  • 1 teaspoons sumac
  • 1 teaspoons za’atar
  • Salt to taste
Baba Ganoush
  • 2 Italian eggplants
  • ¼ cup tahini
  • 2 tablespoons extra virgin olive oil
  • 1 ½ tablespoon lemon juice
  • 3 cloves of garlic
  • Salt to taste
Spiced Cauliflower with Herbed Salad: 
  • 1 head of cauliflower, separated into florets
  • 2 teaspoons cumin
  • 1 teaspoons sumac
  • 1 teaspoons za’atar
  • 1 cup pomegranate seeds
  • ½ red onion, sliced thin
  • ½ lemon, juiced
  • 2 tablespoons sherry vinegar
  • 2 cups mixed herbs, picked (mint, dill, parsley, cilantro)
  • 1 handful of arugula
  • Salt to taste
    1. Ribeye
      Take the ribeye out of the fridge 30 minutes before cooking. Mix the salt, cumin, sumac, and za’atar and press on to both sides of the ribeye. Shake off any excess and roll the edges of the steak in the spice blend so that it’s fully covered in the spices. Set aside while you prepare the rest of the recipe.

    2. When you’re ready, cook your ribeye in a cast iron pan over medium-high heat for 2 to 4 miuntes per side. Then let it rest for 5-7 minutes.

    3. Baba Ganoush
      Prick the eggplant with a fork and roast it over a grill (Britt’s favorite method), in a 450-degree oven, or in a pan. Turn them every 3-4 minutes until the skin is nicely charred and the eggplants start to deflate about 15 minutes total.
    4. Place the eggplants in a large bowl and cover with plastic wrap. Allow to steam and cool for 15 min so excess liquid can be removed. Once cooled, remove stem and skin and drain all liquid.
    5. Place the eggplant, tahini, olive oil, lemon juice, and garlic in a food processor. Process until desired texture and salt to taste.

    6. Spiced Cauliflower with Herbed Salad
      Season the cauliflower florets with olive oil, cumin, salt, and za’atar. Roast in a 425° F oven for 15-20 minutes then set aside.
    7. Place the sliced onion in a bowl with 1/4 cup of the olive oil, sumac, lemon juice, pomegranate seeds and juice, and sherry vinegar. Season with salt and pepper and toss to combine. This will pickle the onion and make it a bright pink color.

    8. Toss cauliflower, arugula, mixed herbs, and onion mixture to dress.

    9. Plating and serving
      While your steak is resting prepare 2 plates. Spoon your baba ganoush onto the plate and place your cauliflower salad beside it. Slice your steak against the grain and place it on top of your baba ganoush. Serve immediately.


Amount per 100g

Nutrition is approximate, data retrieved from happyforks.com

Recipe developed by   Chef Britt Rescigno