Steven Raichlen's Barbecue! Bible


Rib Eye with Pepita-Lime Butter

Recipe from Hartwood by Eric Werner and Mya Henry

Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015. Photographs by Gentl & Hyers.

This recipe is for an enormous rib eye, a special occasion cut. The total cooking time is 20 minutes, so you want to rest it for 10 minutes—5 minutes on either side. Follow this formula for all the meat you grill (skirt steak, lamb, pork), and you’ll notice the difference.


  • Yield: Serves 4
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  • One 28-ounce bone-in rib eye
  • 1 tablespoon allspice berries, toasted in a dry skillet until fragrant, and ground
  • Kosher salt and freshly ground black pepper
  • 12 fresh árbol chiles (or substitute 4 serranos or jalapeños)
  • 2 habaneros

Pepita-Lime Butter

  • 4 tablespoons unsalted butter, softened
  • 1 teaspoon pepitas (pumpkin seeds), toasted in a dry skillet until fragrant, then ground
  • 1 tablespoon grated lime zest
  • 1 lime, halved

Step 1: Prepare a grill for high heat. Preheat the oven to 450°F.

Step 2: Oil the grill grate. Season the rib eye with the allspice and salt and pepper. Cook the meat until grill marks form, about 2½ minutes, then turn it 45 degrees, to form a crosshatch pattern, and cook for another 2½ minutes or so. Repeat on the other side.

Step 3: Transfer the meat to a large cast-iron skillet, put it in the oven, and cook for 10 minutes, basting the meat with its juices every 2 minutes. Remove to a cutting board and let it rest for 10 minutes, turning once.

Step 4: Meanwhile, clean and oil the grill grate. Cook the fresh arból chiles and habaneros until lightly charred, about 3 minutes per side. Transfer to a plate and season with a pinch of salt.

Step 5: Make the pepita-lime butter: Combine the butter, pepitas, and lime zest in a small bowl and mix until smooth.

Step 6: Slice the meat. Serve each portion topped with 1 tablespoon of the butter and garnish with the lime and the grilled chiles.

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