product-info_badges_FINALproduct-info_badges_FINAL product-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALproduct-info_badges_FINALAsset 1product-info_badges_FINAL

We are taking extended measures to ensure the safety and wellness of our team members and communities at this time. Learn more.

Berbere-Rubbed Rib-Eye Steaks with Grilled Lemon

Serves 6
Time 35 min
These easy steaks are a wonderful centerpiece for a casual summer meal. They get a flavor boost from berbere, an Ethiopian chile and spice blend that has a hint of sweetness from cinnamon and cardamom. Grilled asparagus or tabbouleh salad makes an excellent accompaniment, or you can fan the steak slices over lightly dressed greens and serve with grilled bread for a complete meal. Leftovers are terrific in sandwiches or tacos. Watch our how-to video.
Ingredients
  • 2 (1.0-pound) boneless rib-eye steaks
  • 1 1/2 teaspoon berbere spice blend
  • 1/2 teaspoon coarse sea salt, slightly more if your berbere doesn't include salt
  • 1 large lemon, quartered, seeds removed
  • 1 1/2 teaspoon extra-virgin olive oil, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.

Method

Prepare a grill for medium heat cooking, making sure there is a cool area where you can move steaks in case of flare-ups.

Sprinkle steaks on both sides with berbere and salt. 

Brush cut sides of lemon wedges with 1/2 teaspoon of the oil. 

Grill steaks, flipping halfway through, until they reach the desired doneness, 6 to 8 minutes per side for medium-rare. 

Grill lemon wedges on cut sides until browned and hot, about 5 minutes. 

Transfer steaks to a cutting board and let rest for 10 minutes. 

Slice thinly and drizzle with remaining 1 teaspoon oil. Serve with lemon wedges to squeeze over top.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
See our Terms of Service.
  • 2 (1.0-pound) boneless rib-eye steaks
  • 1 1/2 teaspoon berbere spice blend
  • 1/2 teaspoon coarse sea salt, slightly more if your berbere doesn't include salt
  • 1 large lemon, quartered, seeds removed
  • 1 1/2 teaspoon extra-virgin olive oil, divided
Shop with Prime

Exclusively for Prime members in select ZIP codes.