Grilled Cowboy Steak with Barbecued Leeks

We love bone-in ribeye steaks—they are right up there on the tenderness scale, but because they are well-marbled they also have plenty of deep, beefy flavor. To accompany them, leeks make a nice change from the standard grilled onions, and in place of horseradish, we give you a super-quick way to perk up store-bought wholegrain mustard.

Recipe courtesy of "Grill It!" by Chris Schlesinger and John Willoughby, copyright 2008. Used by permission of DK Publishing. All rights reserved.

Grilled Cowboy Steak with Barbecued Leeks

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    1 tablespoon ground cumin 2 tablespoons olive oil
    1 tablespoon ground coriander 4 leeks, white parts only, trimmed and very well washed
    1 tablespoon chile powder 1 tablespoon olive oil, for leeks
    2 tablespoons kosher salt 1/4 cup wholegrain mustard
    1/4 cup freshly cracked black pepper 2 tablespoons finely chopped dried apricot
    1 bone-in ribeye steak, about 2 lb (900 g) and 2 in (5 cm) thick


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    • 1

      Build a multilevel fire in your grill. When the coals are all ignited, the flames have died down, and the temperature is hot, you’re ready to cook.

    • 2

      Combine the cumin, coriander, chile powder, salt, and pepper in a small bowl and mix well.

    • 3

      Rub the steak with some of the oil, then sprinkle it with about two-thirds of the spice mixture, pressing down gently to be sure it adheres. Put the steak on the grill directly over the hottest part of the fire and sear very well for 5–8 minutes per side, then move to the cooler part of the grill and continue to cook until it is done to your liking (8–10 minutes more per side for rare). To check for doneness, poke the meat with your finger to test its firmness . If you’re unsure, make a cut into the center; it should be just slightly less done than you like it. Remove from the grill, cover loosely with foil, and allow to rest for 5 minutes.

    • 4

      While the steak is searing, rub the leeks with the remaining oil and sprinkle with the remaining spice rub. When you move the steak to the cooler side of the grill, lay the leeks beside it and cook them, rolling around occasionally for even cooking, until they are golden brown and slightly charred (8–12 minutes). Transfer the leeks to a cutting board, halve them lengthwise, then slice crosswise into half-moons about 1/2 in wide. Cover to keep warm until the steak is done.

    • 5

      Mix the mustard and the apricots together until evenly combined.

    • 6

      Transfer the steak to a platter (halved or sliced as you wish) and arrange the leeks, cut side up, around the meat. Dab both with the apricot mustard and serve, passing additional mustard on the side.

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