This impressive-looking steak, served with a chunky spiced-tomato topping, has the entire rib bone attached; it’s just as delicious made with a grilled bone-in or boneless rib eye.      Slideshow: More Steak Recipes 

Duskie Estes
October 2015


Credit: © Andrew Purcell

Recipe Summary test

50 mins
1 hr 30 mins


Ingredient Checklist


Instructions Checklist
  • Season the steaks generously with salt and pepper and let stand at room temperature for 45 minutes.

  • Meanwhile, light a grill. Brush the tomatoes with olive oil and season with salt and pepper. Grill over high heat, turning once, until lightly charred, about 8 minutes. Transfer to a work surface to cool, then cut into 1/2-inch dice and transfer to a bowl.

  • In a small skillet, toast the cumin and coriander seeds over moderately high heat, tossing, until fragrant, about 2 minutes. Transfer to a mortar or spice grinder and let cool, then grind into a powder. Add the spices and 1/2 cup of olive oil to the tomatoes along with the parsley, cilantro, lemon zest, lemon juice, paprika and cayenne. Season the charmoula with salt and pepper.

  • Grill the steaks over moderate heat, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 130°, about 35 minutes. Remove from the heat and let rest for 10 minutes.

  • Carve the steaks off the bone, then thickly slice the meat against the grain. Transfer to a platter, spoon the charmoula on top and serve.

Serve With

Estes serves these impressive on-the-bone steaks with a North African–inspired chunky tomato topping seasoned with fresh herbs, cumin, coriander and lemon. 

Suggested Pairing

The tanginess makes the steaks good with a lighter red like Pinot Noir, as well as a more traditional choice like Cabernet.