Fig It Out: The BEST Steak You'll Ever Make

Moroccan Spiced Ribeye with Charred Figs & Honey
This recipe takes your classic steak night to a whole new level with aromatic Moroccan spices and the delightful sweetness of charred figs.

Ingredients:

1 (1.5-inch thick) ribeye steak
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
1/4 teaspoon cinnamon
Pinch of cayenne pepper
Salt and freshly ground black pepper, to taste
4 fresh figs, halved
1 tablespoon honey
Instructions:

Prep the Spice Rub: In a small bowl, combine cumin, coriander, paprika, cinnamon, and cayenne pepper.

Season the Steak: Pat the ribeye steak dry with paper towels. Season generously with salt and freshly ground black pepper.

Coat with Spice Rub: Rub the spice mixture evenly over the entire surface of the steak.

Heat the Pan: Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering hot.

Sear the Steak: Carefully place the seasoned steak in the hot pan. Sear for 3-4 minutes per side for a medium-rare doneness. (Adjust cooking time for desired doneness.)

Add the Figs: Once the steak is seared, add the halved figs to the pan alongside the steak. Sear the figs for 1-2 minutes per side, just until they become slightly softened and caramelized.

Glaze with Honey: Drizzle the honey over the steak and figs. Let it simmer for a minute, allowing the honey to thicken slightly and coat everything.

Rest and Serve: Remove the steak and figs from the pan and place them on a cutting board. Tent the steak loosely with foil and let it rest for 5-10 minutes to allow the juices to redistribute.

Slice and Enjoy! Slice the steak against the grain and arrange it on a plate with the charred figs. Drizzle any remaining pan juices over the top. Enjoy this flavorful and unique take on steak night!

Tips:

For a thicker steak, adjust the cooking time accordingly.
You can use a meat thermometer to check the internal temperature of the steak: 145°F for medium-rare, 160°F for medium.
Feel free to adjust the amount of spice rub to your preference.
Serve this dish with couscous or rice for a complete meal.