Gentl & Hyers
This recipe is for an enormous ribeye, a special occasion cut. The total cooking time is 20 minutes, so you want to rest it for 10 minutes—5 minutes on either side. Follow this formula for all the meat you grill (skirt steak, lamb, pork), and you’ll notice the difference.
Excerpted from Hartwood by Eric Werner and Mya Henry (Artisan Books). Copyright © 2015.
Prepare a grill for high heat. Preheat the oven to 450 degrees F.
Oil the grill grate. Season the ribeye with the allspice and salt and pepper. Cook the meat until grill marks form, about 2½ minutes, then turn it 45 degrees, to form a crosshatch pattern, and cook for another 2½ minutes or so. Repeat on the other side.
Transfer the meat to a large cast-iron skillet, put it in the oven, and cook for
10 minutes, basting the meat with its juices every 2 minutes. Remove to a cutting board and let it rest for 10 minutes, turning once.
Cook the fresh arból chiles and habaneros until lightly charred, about 3 minutes per side. Transfer to a plate and season with a pinch of salt.
Make the pepita-lime butter: Combine the butter, pepitas, and lime zest in a small bowl and mix until smooth.
Slice the meat. Serve each portion topped with 1 tablespoon of the butter and garnish with the lime and the grilled chiles.