Fire-Roasted Hawayej Ribeye with Blistered Sweet Peppers, Sizzling Cashew-Coriander Crunch & Velvet Tahini

Instructions

1. 1

   Pat dry 2 steaks bone-in beef ribeye steaks (about 1.5 inches thick) with paper towels. In a small bowl, stir together 1 tsp ground cumin, 1 tsp ground turmeric, 1 tsp ground black pepper, 1 tsp ground coriander, 0.5 tsp ground cardamom, and 1.5 tsp flaky sea salt to create your quick hawayej spice blend. Rub both sides of the steaks with 1 tbsp extra virgin olive oil, then generously coat them with the spice mix, pressing it into the beef fat. Let the steaks temper at room temperature while you prepare the remaining elements.

   10 min

   Tip: Tempering the beef is essential—cold steak hitting a blazing fire drops your cooking surface temperature and turns your crust gray instead of deeply caramelized.

2. 2

   Make the velvet garlic tahini: In a medium bowl, whisk together 0.66 cup raw sesame tahini, 3 tbsp fresh lemon juice, 2 cloves garlic, and 0.5 tsp flaky sea salt. It will seize up and turn pasty—don't panic! Gradually stream in 0.5 cup ice water in 2-tablespoon splashes, whisking vigorously after each addition until it magically transforms into a pale, glossy, spreadable cream. Taste and adjust with extra salt or lemon if needed, then set aside.

   8 min

   Tip: Ice water is the secret to emulsifying tahini into that airy, cloud-like texture you get at the best Tel Aviv grill houses.

3. 3

   Prepare the herb and pomegranate salad: In a bowl, toss 1 small shallot with 1 tbsp fresh lemon juice and 1 tsp ground sumac; let it sit for 5 minutes to lightly pickle. Add 1 cup fresh flat-leaf parsley, 0.5 cup fresh mint leaves, 0.5 cup pomegranate seeds, and 1 tbsp extra virgin olive oil. Gently toss with clean hands and keep cool.

   7 min

   Tip: Macerating the shallots in lemon and sumac softens their raw bite into sweet, floral acidity that cuts right through rich ribeye fat.

4. 4

   Heat a heavy cast-iron grill pan or fire up an outdoor charcoal grill to roaring high heat. Toss 8 oz sweet mini peppers or baby Romano peppers in 1 tbsp extra virgin olive oil and a pinch of 0.25 tsp flaky sea salt. Place them directly onto the hottest part of the fire or pan, turning occasionally until blistered, blackened in spots, and tender.

   8 min

   Tip: Do not peel away all that char—those blackened skins add deep, campfire sweetness to balance the luscious tahini.

5. 5

   Transfer the charred peppers to a plate. Ensure your grill or pan is smoking hot. Lay 2 steaks bone-in beef ribeye steaks (about 1.5 inches thick) down. Sear undisturbed for 4 minutes until a deep, spiced mahogany crust forms. Flip and sear for another 3 to 4 minutes for medium-rare (internal temperature around 125°F-130°F / 52°C-54°C). Stand the steaks up on their fat caps with tongs for 1 minute to render and crisp the edges. Transfer to a wooden cutting board to rest for 8 to 10 minutes.

   10 min

   Tip: Resting is non-negotiable—it allows the interior juices to redistribute throughout the steak so every carve is silky and succulent.

6. 6

   While the steaks are resting, prepare your sizzling crunch: In a small saucepan over medium heat, warm 3 tbsp extra virgin olive oil. Add 0.33 cup raw cashews and fry, swirling constantly, until golden brown, about 2 minutes. Stir in 1 tsp coriander seeds, 0.5 tsp ground cumin, and 1 tsp Aleppo pepper flakes. Let the spices foam and sizzle for 30 seconds until deeply aromatic, then immediately pull off the heat.

   5 min

   Tip: Pull the pan off the burner the second the spices foam; residual heat will toast them to perfection without turning the paprika bitter.

7. 7

   Slice the rested ribeye against the grain into thick, generous ribbons. Spread the velvet garlic tahini across the base of a wide serving platter. Arrange the sliced ribeye down the center, flanked by the blistered sweet peppers. Spoon the sizzling cashew-coriander oil generously over the meat, scatter the vibrant pomegranate-herb salad across the top, and finish with a drizzle of 1.5 tbsp pomegranate molasses and remaining 0.25 tsp flaky sea salt.

   5 min

   Tip: Serve immediately while the beef is warm, the crunch is crackling, and the tahini stays cool and pillowy underneath.