Tandoori Spiced Ribeye with Cucumber Raita and Lemon-Herb Rice

Tandoori Spiced Ribeye with Cucumber Raita and Lemon-Herb Rice ingredients

• 1.25 lbs, about 1.25 inches t boneless ribeye steak
• 1/4 cup plain Greek yogurt
• 2 cloves, minced garlic
• 1 tsp, grated fresh ginger
• 1 tbsp lemon juice
• 1 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 1/4 tsp turmeric powder
• 1/4 tsp (optional, for heat) cayenne pepper
• 1/2 tsp kosher salt
• 1 tbsp vegetable oil
• 1/2 cup plain Greek yogurt
• 1/2 small, grated and squeez cucumber
• 1 tbsp, chopped fresh mint
• 1 tbsp, chopped fresh cilantro
• 1/4 tsp cumin powder
• to taste salt
• 1 cup basmati rice
• 1.5 cups water or chicken broth
• 1/2 tsp lemon zest
• 2 tbsp, chopped fresh parsley
• 1/4 tsp salt

How to make Tandoori Spiced Ribeye with Cucumber Raita and Lemon-Herb Rice

1. Prepare the Tandoori marinade: In a shallow dish or resealable bag, combine 1/4 cup plain Greek yogurt, 2 minced garlic cloves, 1 tsp grated fresh ginger, 1 tbsp lemon juice, 1 tsp garam masala, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp turmeric powder, 1/4 tsp cayenne pepper (if using), and 1/2 tsp kosher salt. Mix well.
2. Pat the 1.25 lbs boneless ribeye steak dry with paper towels, then coat it completely with the Tandoori marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor. While marinating, avoid leaving for too long as the lemon juice and yogurt can tenderize too much.
3. Start the lemon-herb rice: Rinse 1 cup basmati rice under cold water until the water runs clear. In a small saucepan, combine the rinsed rice, 1.5 cups water or chicken broth, and 1/4 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes, or until all water is absorbed. Remove from heat and let stand, covered, for 5 minutes.
4. While the rice cooks and steak marinates, prepare the cucumber raita: In a small bowl, combine 1/2 cup plain Greek yogurt, 1/2 small grated cucumber (squeezed dry), 1 tbsp chopped fresh mint, 1 tbsp chopped fresh cilantro, and 1/4 tsp cumin powder. Season with salt to taste and stir well. Refrigerate until ready to serve.
5. After the rice has rested, fluff it with a fork and stir in 1/2 tsp lemon zest and 2 tbsp chopped fresh parsley. Keep warm.
6. Heat 1 tbsp vegetable oil in a large, heavy-bottomed skillet (cast iron preferred) over medium-high heat until hot. Remove the ribeye from the marinade, scraping off any excess that might burn, but leaving a thin layer.
7. Carefully place the marinated ribeye in the hot skillet. Sear for 4-6 minutes per side for medium-rare (130-135°F internal temperature), or until a beautiful crust forms and the desired doneness is reached. For thicker steaks, you may finish in a 375°F oven for 5-10 minutes.
8. Remove the steak from the skillet and transfer it to a cutting board. Tent loosely with foil and let it rest for 10-15 minutes; this crucial step ensures a juicy and tender steak.
9. Slice the rested ribeye against the grain into thick pieces. Serve the Tandoori-spiced ribeye immediately alongside the lemon-herb basmati rice and a dollop of cooling cucumber raita.

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