Ingredients:

For the steak:

• 2 ribeye steaks (1–1.5 inches thick)

• 1 tsp ground cumin

• 1 tsp ground coriander

• 1/2 tsp smoked paprika

• 1/2 tsp ground cinnamon

• 1/4 tsp cayenne pepper (optional, for heat)

• Salt and freshly ground black pepper

• 1 tbsp olive oil

For the apricot-chili glaze:

• 1/4 cup apricot preserves

• 1 tbsp harissa paste (or chili garlic sauce)

• 1 tsp apple cider vinegar

• 1/2 tsp grated fresh ginger

• 1 garlic clove, finely minced

Optional sides (cook after steak in same skillet):

• Sliced zucchini

• Sliced red onion

• Cherry tomatoes

• Fresh mint for garnish

🔥 Instructions:

1. Season the Steak:
Rub ribeye steaks generously with salt, pepper, cumin, coriander, paprika, cinnamon, and cayenne. Let them sit at room temperature for 20 minutes.

2. Make the Glaze:
In a small bowl, whisk together apricot preserves, harissa, vinegar, ginger, and garlic. Set aside.

3. Preheat the Skillet:
Place your Platinum Gourmet Jumbo Skillet over medium-high heat with a drizzle of olive oil. Let it heat thoroughly — you want it hot enough to sear.

4. Sear the Steaks:
Place steaks in the skillet and sear for about 3–4 minutes per side (for medium-rare), pressing lightly with tongs to ensure even contact. Reduce heat slightly if needed.

5. Glaze and Finish:
Brush the apricot-chili glaze over the top of the steaks and flip once more. Let the glaze caramelize for 1 minute on each side.

6. Rest:
Remove steaks from skillet, tent loosely with foil, and let rest for 5–7 minutes.

7. Optional Veggies:
Toss sliced zucchini, red onion, and cherry tomatoes into the same skillet and sauté for 5–7 minutes with a pinch of salt and mint.

8. Serve:
Slice the steaks against the grain, drizzle with remaining glaze, and serve alongside sautéed veggies. Garnish with fresh mint.