• In a small bowl, mix asafoetida, garlic, cumin, coriander, turmeric, paprika, and lemon juice with 1 tbsp olive oil.
• Rub this mixture generously over the steaks. Let marinate 20–30 minutes at room temperature.
3. Cook the ribeye
• Heat a cast-iron skillet or grill to high heat.
• Add a bit of oil/ghee, then sear the steaks 3–4 minutes per side (for medium-rare), adjusting time for your preferred doneness.
• Optional: add a knob of butter at the end and baste the steaks for extra flavor.
4. Rest & serve
• Transfer steaks to a board, cover loosely with foil, and let rest 5 minutes.
• Slice against the grain, garnish with fresh cilantro/parsley, and serve hot.
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