Neil Perry's barbecued rib-eye marinated with baharat. Photo: William Meppem
1 tbsp black peppercorns
1 tbsp coriander seeds
1 tbsp cumin seeds
1/2 tsp cardamom seeds
1/4 tsp whole cloves
1 cinnamon stick
1 tbsp ground sweet paprika
1 tsp ground allspice
1/4 tsp freshly grated nutmeg
4 x 350g dry-aged rib-eye steaks, on the bone
sea salt, to taste
extra virgin olive oil
fresh lemon wedges, to serve
PLACE THE WHOLE spices in a dry frying pan over a medium heat. Toast for about 1-2 minutes, occasionally shaking the pan, until they become fragrant and start to jump in the pan. Remove from pan and allow to cool.
GRIND THE TOASTED SPICES using a mortar and pestle. Add the paprika, allspice and nutmeg and stir through. Rub the spice mix into the steaks along with some salt and leave for at least an hour.
HEAT A BARBECUE or chargrill to medium hot. Oil both sides of the steaks. Grill the meat for about 5 minutes. Turn the steaks over and cook for a further 4 minutes. Take off the grill and allow to rest for a few minutes.
CUT MEAT OFF THE BONE. Slice into 5 or 6 pieces, then place on plates in each steak's original shape. Serve with a sprinkle of salt, a drizzle of extra virgin olive oil and a wedge of lemon.
- Baharat is the Arabic word for spices and the blend differs across each region of the Middle East. The mixture can be rubbed onto meat or seafood, mixed with olive oil and lemon juice to form a marinade or added to soups and sauces. Add chilli if you like it hot.
- Serve rib-eye with a simple side of tabbouleh and steamed couscous or slice for lunch wraps with hummus and salad.
- Main Ingredients - Beef
- Cuisine - Middle Eastern
- Course - Main-course, Dinner
- Occasion - Barbecue, Dinner Party, Midweek dinner