Take your steak night to the next level with this Grilled Ribeye with Black Lime Rub, a perfect balance of deep umami, smoky heat, and citrusy tang from Heray Spice Black Lime Powder. Inspired by Middle Eastern and Afghan culinary traditions, this steak delivers an unforgettable flavor profile that pairs beautifully with crispy potatoes and a runny egg. Whether you’re tailgating in the winter or indulging in a hearty weekend meal, this dish is a guaranteed crowd-pleaser!
• Prep Time: 15 minutes
• Resting Time: 30 minutes
• Cook Time: 20 minutes
• Total Time: ~1 hour
• Servings: 2
For the Black Lime Rub:
• 1 tbsp Heray Spice Black Lime Powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp cayenne pepper (optional for heat)
• 1½ tsp salt
For the Steak:
• 1 ribeye steak (about 1.5 inches thick)
• 1 tbsp olive oil
For the Side:
• 2 medium potatoes, diced
• 1 tbsp olive oil
• ½ tsp salt
• ½ tsp black pepper
• 1 egg
Instructions
Step 1: Prepare the Black Lime Rub
• In a small bowl, mix Heray Spice Black Lime Powder with paprika, garlic powder, onion powder, cayenne (if using), salt, and black pepper. Set aside.
Step 2: Season the Steak
• Pat the ribeye steak dry using a paper towel.
• Rub the steak with olive oil, then generously coat both sides with the Black Lime Rub, pressing it in for maximum flavor.
• Let the steak sit at room temperature for 30 minutes to allow the seasoning to absorb.
Step 3: Grill the Ribeye
• Preheat your grill to 450-500°F (medium-high heat).
• Place the steak on the hot grill and sear for 3-4 minutes per side for a medium-rare finish. (Adjust time for preferred doneness: ~5 minutes per side for medium).
• Remove from the grill and tent loosely with foil, allowing it to rest for 5-10 minutes before slicing.
Step 4: Make the Crispy Potatoes
• Heat olive oil in a pan over medium-high heat.
• Add the diced potatoes, season with salt and black pepper, and cook until golden brown and crispy (about 10-12 minutes), stirring occasionally.
Step 5: Fry the Egg
• In the same pan, fry an egg to your preferred doneness. A runny yolk adds extra indulgence to the dish!
Step 6: Serve & Enjoy!
• Plate the grilled ribeye alongside the crispy potatoes.
• Top with the fried egg and serve immediately.
• Slice into that steak, take a bite, and savor the tangy, smoky magic of the Black Lime Rub!
This dish blends Afghan and Middle Eastern influences with classic steakhouse grilling. Black lime (loomi), a staple in Persian and Afghan cuisine, imparts a deep citrusy complexity that enhances the richness of the ribeye. The combination of grilled meats with eggs and crispy potatoes is reminiscent of hearty Middle Eastern breakfasts and Afghan street food, where robust, earthy spices elevate simple ingredients into something extraordinary.
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