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Grilled Bone-In Rib Eye with Garlicky Harissa

Garlicky Harissa complements the steak with robust flavor, spice, and a little warming of the tongue.

Dec 18 - 1hr cook


Prep time:

2 hour (plus overnight)

Cook time


Total time




Grilled Bone-In Rib Eye:

2-inch bone-in rib-eye steaks
Kosher salt
to taste
freshly ground pepper
to taste
Flaky sea salt

Garlicky Harissa:

dried guajillo chiles, seeds removed
crushed red pepper flakes
1/4 tsp
cumin seeds
1 tsp
garlic cloves, finely grated
olive oil
1 cup
sherry vinegar or red wine vinegar
2 tbsp
Kosher salt
The night before you plan to cook the steaks, pat dry with paper towels and put on a wire rack set inside a rimmed baking sheet. Season generously with salt and pepper and chill, uncovered, until about an hour before you want to cook your steaks. Pull steaks from the refrigerator and let sit on your counter at room temperature.
Add 1 cup of liquid to the drip tray and preheat Kenyon Grill to high.
Grill the steaks until golden brown, about 5 to 6 minutes, turn over and continue grilling 5 to 6 minutes for medium-rare doneness. Transfer the steak to a cutting board and let rest for 5 minutes. Arrange sliced steaks on a platter and sprinkle with sea salt.
Garlicky Harissa: Place guajillo chiles and chiles de árbol in a large bowl and pour in boiling water to cover. Let soak until softened, 40–45 minutes; drain.
Meanwhile, toast cumin seeds in a dry small skillet over medium heat, swirling the pan often, until fragrant, about 2 minutes. Let cool, then finely grind in a spice mill or with a mortar and pestle.
Drain chiles; transfer to a blender and purée, adding hot water by the tablespoonful as needed until smooth. Strain chile mixture through a fine-mesh sieve; discard solids. Mix in ground cumin, garlic, oil, and vinegar. Season with salt and let sit 15 minutes before serving.

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