Akudjura-Crusted Ribeye Steak Recipe

1. 1

   Spread akudjura combined with kosher salt and black pepper to taste onto both sides of rib-eye steaks or salmon fillets.

2. 2

   Heat a heavy skillet (preferably cast-iron) until it just begins to smoke.

3. 3

   Add a little oil, then place the steaks in the skillet.

4. 4

   Sear them on both sides until the akudjura caramelizes, reducing the heat, if necessary, to cook the steaks to the desired doneness.

5. 5

   Transfer the steaks to a platter, cover with aluminum foil, and allow to rest for 5 to 10 minutes so the juices are evenly distributed.

6. 6

   Remove foil and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.