Cinnamon-Spiced Ribeye Steak with Carrots and Squash

Cinnamon-Spiced Ribeye Steak with Carrots and Squash (Serves 2)

Cinnamon is a wonderful spice for steaks. My original introduction to the idea came from the Whole9’s Steal This Meal: Cinnamon Steak and Vegetables back in October, but I delayed trying it for a long time. Now it is one of my favorite ways to prepare a steak. Please don’t wait as long as I did before tasting it for yourself!

Prep and Cook Time: 15-20 minutes

Ingredient list:

Ribeye steak (3/4 pound is enough for two)
1 large carrot (or a bunch of baby carrots)
1 large yellow squash
1 medium sweet yellow onion
Coconut oil
Ground cinnamon
Garlic powder
Black pepper
Salt

Directions:

Chop onion, carrots, and squash into bite-sized pieces. Melt two tablespoons of coconut oil over medium heat in a wok. Add onion and stir-fry until it begins to soften. Add carrots and squash. Add salt, garlic powder, and black pepper to taste. Stir ingredients well. Cover and let cook for about 10 minutes, stirring occasionally.

Pre-heat non-stick grill pan or skillet over medium heat. Season both sides of the ribeye steak with a dusting of salt, garlic powder, and ground cinnamon. Don’t be shy with the cinnamon. It really is good, so lay it on generously. Lay the meat in the dry pan and let it sear undisturbed for 4 minutes on the first side. Turn and sear the other side for at least 4 minutes. Evaluate doneness by how much pink is showing in the side of the searing meat.

Note: Searing meat is a technique for keeping juices inside where you can enjoy them as you eat. Puncturing meat with a fork to turn it lets valuable juice escape. That’s why using tongs to turn meat is a good idea.

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3 Responses to “Cinnamon-Spiced Ribeye Steak with Carrots and Squash”

  1. I made this ribeye steak for lunch today, and it was amazing. It was the first time in my life I’ve ever made a juicy steak….and I was hesitant with the cinnamon but I layered it on like you said to do and it was a wise decision! Another great recipe :)

    I do have a question though. What is the best way to reheat steak without drying it out? Thanks Tom!

  2. Tom Denham says:

    Instead of heating it up to eat as a stand alone item, I typically cut leftover steak into bite-sized pieces and add it to veggies to make a new meal. That insures my meat has plenty of moisture, but leaves me clueless about solving the issue you raise.

  3. I used the rub you suggested, and it was very good. Wouldn’t have thought to use cinnamon myself, but I”m glad I gave it a shot. I recommend it!

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