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Cinnamon Spice Crusted Beef Ribeye w/ Winter Squash

Chef Adam Kreisel, from Chaia Cucina Catering, makes Cinnamon Spice Crusted Beef Ribeye with Winter Squash amd Harissa Sauce.

Harissa Sauce


2 cups EVO

2 Tbsp. chimayo chile powder

1½ tsp. Japanese chile flakes

6 whole garlic cloves, bruised

1 Tbsp. whole cumin seed, toasted & ground

1 Tbsp. whole caraway seed, toasted & ground

4 red bell peppers, flame roasted, peeled, seeded, diced

1 Tbsp. tomato paste

¼ cup lime juice

1 Tbsp. sea salt


Place all ingredients in a large sauté pan on low heat. Allow to heat and steep for approximately 20

minutes. Remove from the heat and cool. When cooled to room temperature, move all mixture into the base of

a blender and blend until smooth.

Cinnamon Spice Crust (for red meats)


4 Tbsp. ground cinnamon

½ cup granulated white sugar

4 cups light brown sugar or Sugar-In-the-Raw

2 Tbsp. ancho rojo powder

2 Tbsp. ground nutmeg

2 Tbsp. whole coriander, ground

1 Tbsp. whole cumin seed, ground

2 Tbsp. whole Szechwan peppercorns, ground

2 Tbsp. corn starch

2 Tbsp. Mexican oregano, ground


Grind and thoroughly mix all ingredients. Hold in a sealed container at room temperature. NOTE:

Before crusting your cooked, rested meat, pat the top side of it with a paper towel to absorb any excess moisture.

Crust the cooked, rested meat liberally with the spice blend and caramelize with a blowtorch or under a broiler

on high heat.




Preheat an oven to 375 degrees. Peel, then cut in half lengthwise, and seed the winter squash and cut it

into evenly thick slabs/chunks. Toss the pieces in the olive or grapeseed oil, season with salt and pepper, and

roast them on a parchment-lined sheet pan in the oven until softened , but not mushy, and starting to caramelize

nicely on the outside. If the squash are done texturally to your liking, but not quite caramelized yet, let them

caramelize under the broiler for a few minutes until golden brown/amber in color. Remove from the oven and


Either grill or pan-roast the two ribeye steaks until you reach your desired temperature of doneness (I

always recommend medium-rare to medium). Let the cooked steaks rest on a rack for at least 7-9 minutes.

Using a paper towel, gently pat the top side of your cooked steaks dry. Sprinkle a liberal amount of your

cinammon spice crust on the top side of the steak and caramelize/brulee the sugary crust with a blowtorch, or

under the broiler. Serve the steak and the roasted squash with the finished harissa sauce. The harissa can be

made up to 3 days ahead of time and kept refrigerated, and can be reheated for serving in either a microwave or a

small saucepan over low heat on the stove.

Harissa Sauce (see recipe above - may also substitute if desired with jarrred pre-made harissa instead)
Cinammon Spice Crust (see recipe above)
kosher salt and ground black pepper to taste
pure olive oil or grapeseed oil
1 whole butternut, acorn, or other winter squash; peeled and seeded, cut into equal size sections (you
2 ea. 8-11 oz. Beef ribeye steaks, cut at least 1-1½ inches thick, preferably dry-aged
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