Molly Yeh grilled rib eye with feta farro is an easy summer dinner made with dukkah-seasoned steak and herb compound butter, ready in three hours. That makes it a standout Sunday dinner or backyard cookout centerpiece for any occasion, since the grain salad doubles as a hearty side dish.
The make-or-break move is the 90-second grill rotation, which stamps a crosshatch sear into the crust without overcooking the center. Skip the rotation and you lose the even char that carries the brown sugar and paprika rub through every slice.
What sets this version apart is the homemade dukkah with toasted almonds, sesame seeds, cumin, and coriander folded into the farro. That nutty crunch against the creamy feta and cool cucumber gives the plate a texture range most steak dinners never reach.
Molly Yeh Grilled Rib Eye with Feta Farro
Course: DinnerCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutes1550
kcalBoneless rib eyes rubbed with brown sugar and paprika, grilled with a crosshatch sear, then rested under rounds of scallion parsley compound butter. Served on a bed of farro tossed with garden vegetables and dukkah.
Ingredients
- For the Compound Butter:
1 stick (120 grams) unsalted butter, at room temperature
1/4 cup chopped fresh Italian parsley
2 scallions, finely chopped
2 teaspoons freshly squeezed lemon juice
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
- For the Dukkah Seasoning:
2 teaspoons cumin seeds
1 1/2 teaspoons coriander seeds
1/2 cup (75 grams) toasted sliced almonds
1 tablespoon toasted sesame seeds
Pinch kosher salt
- For the Farro:
1 teaspoon kosher salt
2 cups (208 grams) farro, rinsed
- For the Steaks:
1 tablespoon light brown sugar
1 teaspoon paprika
1 teaspoon kosher salt, plus more as needed
1/2 teaspoon freshly ground black pepper
Two 1 1/2 inch thick boneless rib eyes (about 1 1/2 pounds each), at room temperature
6 scallions, trimmed
1 lemon, halved
10 ounces cherry tomatoes, quartered
2 Persian cucumbers, thinly sliced
1/4 cup garlic oil (recipe below)
1/2 cup coarsely chopped fresh cilantro leaves
1/2 cup coarsely chopped fresh mint leaves
1/2 cup (55 grams) crumbled feta
- For the Garlic Oil:
2 small heads garlic, peeled (about 1/2 heaping cup cloves)
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 dried bay leaf
1 cup extra-virgin olive oil
1/4 teaspoon crushed red pepper flakes
Directions
- Make the compound butter:Combine the butter, parsley, scallions, lemon juice, salt, and pepper in a small bowl and mash with a spoon until blended. Scrape the mixture onto a piece of parchment, form into a log about 3 inches long, roll up, and twist the ends to seal. Refrigerate until firm, at least 1 hour.
- Make the garlic oil:Combine the garlic cloves, rosemary, thyme, bay leaf, and olive oil in a small saucepan. Bring to a simmer over the lowest heat and cook until the cloves are light golden and completely tender, about 30 minutes. Let cool, remove the herbs, and stir in the crushed red pepper flakes.
- Toast the dukkah:Toast the cumin and coriander seeds in a small dry skillet over low heat until fragrant, 1 to 2 minutes. Cool, then crush in a spice grinder or mortar and pestle. Transfer to a small bowl and stir in the almonds, sesame seeds, and salt.
- Cook the farro:Bring a large pot of salted water to a boil. Add the farro, reduce the heat, and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Cook the farro:Bring a large pot of salted water to a boil. Add the farro, reduce the heat, and simmer rapidly until just tender, about 30 minutes. Rinse to cool and drain well. Add to a serving bowl.
- Rest with butter:Transfer the steaks to a cutting board and let rest for 5 minutes. Unwrap the chilled butter, slice into 4 or 5 rounds, and place on the steaks to melt while they rest.
- Grill and assemble:Grill the scallions until tender, turning once, 2 to 3 minutes. Grill the lemon until charred on the cut sides, about 2 minutes. Chop the scallions and add to the farro. Squeeze the grilled lemon over the farro and add the tomatoes, cucumbers, garlic oil, cilantro, mint, feta, and dukkah. Toss well and season with salt if needed. Mound the salad on a serving platter, thinly slice the steaks against the grain, and place on top. Serve immediately.
FAQs
Why should the steaks come to room temperature before grilling?
About 30 minutes at room temperature is enough for a 1 1/2 inch boneless rib eye to lose its refrigerator chill. Starting cold tightens the muscle fibers and causes the outside to overcook before the center warms up. Pull the steaks out while you make the dukkah and prep the farro water.
Which type of farro works best for this salad?
Farro comes in whole, semi-pearled, and pearled varieties, and this recipe works best with semi-pearled since it cooks in about 30 minutes. Whole farro can take up to an hour, so adjust your timeline if that is all you have. Pearled farro cooks faster but turns mushy, which makes the salad heavy.
What can I do with the leftover garlic oil?
Yes, the garlic oil recipe yields a full cup, but the salad only uses a quarter cup. Store the rest in a sealed jar in the refrigerator for up to two weeks. Drizzle it over roasted vegetables, toss it with pasta, or use it as a bread dip.
How do I adjust grill time for a different doneness?
Six to seven minutes total gives you medium rare on a 1 1/2 inch rib eye, which reads about 130 degrees at the thickest point. Add roughly 90 seconds per side if you prefer medium, and pull 5 degrees below your target since the steak climbs during rest.
Why does the compound butter need a full hour of chilling?
The compound butter needs at least one hour in the refrigerator to firm into a log you can slice into clean rounds. Soft butter melts too fast and slides off the steak before it absorbs the heat. You can make it a day ahead and keep it wrapped in parchment until you are ready to grill.
