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Lunch / Dinner

Rib-Eye Steaks with Muhammara Sauce

While cast iron is preferred for cooking steaks, keep this in mind: Because cast-iron skillets are heavy, it takes them longer to heat up than most others. To ensure well-seared steaks, really give the skillet a chance to get hot. When the oil shimmers, you know you’re ready to go.

Simplicity often leads to some of the best foods, and that’s the case with this menu. It’s hard to beat a steak that’s simply seasoned with salt and pepper, then seared to perfection. But top it with the sweet, sour, and savory Syrian muhammara [moo-hahm-MRAH] sauce, and it gets that much better.

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Test Kitchen Tip

You won’t need all of the muhammara sauce for the steaks. Refrigerate the unused sauce, for up to a week. It makes a great dip for pita chips.


Preheat broiler to high with rack 6 inches from element.

For the sauce, broil bell pepper and onion on a baking sheet until bell pepper is blackened on all sides and onion is charred; transfer to a bowl. When cool enough to handle, peel, seed, and chop bell pepper and chop onion.

Purée walnuts, oil, molasses, lemon juice, cumin, pepper flakes, roasted pepper, and onion in a food processor; stir in parsley and season with salt.

Preheat oven to 400°.

For the steaks, heat oil in a cast-iron skillet over high until shimmering. Sear steaks until browned on the first side, 4 minutes. Flip steaks, then transfer skillet to oven and cook steaks 7 minutes more for medium-rare. Transfer steaks to a plate and tent with foil; let rest 5 minutes. Slice steaks against the grain and serve with sauce.


Completely charring the pepper’s exterior makes it easier to peel off all the skin, and it adds flavor, too.


You know the steaks have a good sear once they release from the pan and are golden brown.

Nutritional Facts

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