Maple Smoked Cheddar Rib Eye
by Roger Mooking
- Prep: 15 min
- Cooking: 5 min
Ingredients
- 1 tsp (5 mL) ground cumin
- 1 tsp (5 mL) ground coriander
- 1 tsp (5 mL) ground sweet paprika
- 1/2 tsp (2 mL) ground black pepper
- 4 Rib Eye steaks 8 oz (240 g) each
- A few pinches of salt
- 4 oz (125 g) Canadian Maple Smoked Cheddar in 4 slices
- 2 tsp (10 mL) dried or fresh thyme
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Preparation
Barbecue method
Preheat grill to medium-high heat.
Thoroughly combine cumin, coriander, paprika and black pepper, and sprinkle evenly on both sides of the steaks. Season steaks on both sides with salt.
Place steaks on grill and cook until seared on one side, approximately 2 minutes. Flip and place a cheese slice on top of each steak, followed by evenly sprinkled dried or fresh thyme. Cook steak to desired doneness.
Remove from grill and allow to rest for 2 minutes. Serve with vegetables of your choice.
Pan method
Preheat oven broiler.
Preheat a large cast-iron skillet to medium-high heat.
Thoroughly combine cumin, coriander, paprika and black pepper, and sprinkle evenly on both sides of the steaks. Season steaks on both sides with salt.
Place steaks in a dry pan and cook until seared on one side, flip and cook to desired doneness. Cover each steak with a cheese slice, then sprinkle evenly with dried or fresh thyme. Place under broiler until cheese starts bubbling, approximately 1 minute.
Remove from oven and allow to rest for 2 minutes. Serve with vegetables of your choice.
Tips
Cheese alternatives: Canadian Sharp Cheddar or Jalapeno Havarti.
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Nutritional information
Per serving| Energy: | 517 Calories |
| Protein: | 51 g |
| Carbohydrate: | 5 g |
| Fat: | 33 g |
| Fibre: | 0.7 g |
| Sodium: | 396 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 19 % / 214 mg |
| Vitamin B12: | 347 % |
| Zinc: | 206 % |
| Selenium: | 123 % |
| Phosphorus: | 56 % |
