Recipe | A Taste of Maydan

A Taste of Maydān

Ribeye with Georgian Dry Rub

Recipe from Maydān  |  Introduction by Christine Fillat

Rose Previte is the owner of Maydān, the inspired Mediterranean restaurant in Washington, DC. The food in her restaurant is so wonderful, with a plethora of savory side dishes and sauces to accompany the kebabs, meats, veggies, and bread—all cooked over an open flame. 

Now you can treat yourself to those flavors in your own kitchen. Previte just published Maydān: Recipes from Lebanon and Beyond. In her new cookbook, you will find recipes for all the delectably flavorful dishes she offers at Maydān. We are sharing a recipe for ribeye steak with a Georgian dry rub. The dry rub is made with blue fenugreek, a spice regional to Eastern Europe, one you can easily find on the internet. 

Ribeye with Georgian Dry Rub is a great way to use that fire pit grill you have in your garden. First, build up a roaring fire. Perhaps you are fortified by an enlivening beverage. Settle the marinated meat on the hot coals, and you are well on your way to an exciting take on a delicious cut of meat. 

Serves 2

1 tablespoon ground blue fenugreek

2 teaspoons gochugaru (Korean red chili flakes) 

or 1½ teaspoons Aleppo pepper flakes

1 16-ounce (455-g) bone-in ribeye steak, at least 1½ inches (4 cm) thick

Vegetable oil for the grill

1 tablespoon kosher salt

In a small dish, stir together the blue fenugreek and gochugaru.

Two to twenty-four hours before you start cooking, pat the steak dry and rub on the fenugreek and gochugaru blend. Place, uncovered, in the refrigerator.

When ready to cook, prepare a hot grill and oil the grate. Thirty minutes before cooking the steak, remove it from the refrigerator and place it at room temperature. Season both sides generously with kosher salt.

Grill the steak for 5 to 6 minutes on each side or until an instant-read thermometer reads 120°F (49°C).

Remove the steak from the grill and let it rest for at least 6 to 8 minutes. Slice against the grain ¼ inch (6 mm) thick and serve.

Recipe excerpt from the new book Maydān: Recipes from Lebanon and Beyond by Rose Previte with Marah Stets. Text © 2023 by Rose Previte.
Photos copyright © 2023 by Jennifer Chase. Published by Abrams.

© Annapolis Home Magazine
Vol. 15, No. 1 2024