Slow Roasted, Pastirma-Style Rib Eyes from Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon by José Andrés

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Rinshin

My cooking is global with some emphasis on Japanese cooking. Made all the recipes with starred rating. You can also find me at eatyourbooks.com cooking from cookbooks, online recipes, magazines and recipes from here.

Msy work eith skirt and tri-tip

subheading: FOR THE STEAKS:

2 Tbsp. cumin seeds

2 tsp. fenugreek seeds

2 tsp. dried fenugreek leaves

2 Tbsp. Urfa pepper

2 Tbsp. Aleppo pepper

2 Tbsp. sweet smoked paprika

2 Tbsp. boiling water

2 garlic cloves, grated

¼ c. butter, at room temperature

3 Tbsp. mild pepper paste

1 Tbsp. kosher salt

2 boneless ribeye steaks (24 ounces each, at least 2 inches thick)

subheading: FOR THE GREENS:

2 bunches Swiss chard, ribs and leaves separated

¼ c. extra-virgin olive oil, plus more for drizzling

3 garlic cloves, peeled and thinly sliced

4 slices pastirma, cut cross wise into thin strips

2 lb. baby spinach

Flaky sea salt

Freshly ground pepper

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