TRUST’S BONE-IN RIBEYE WITH SMOKED ROMESCO

INGREDIENTS:

for the romesco

3 - 4 habanada peppers stemmed + halved

1 medium ripe tomato halved

2 tbsp extra virgin olive oil plus more for roasting

2 tbsp raw almonds

1 tsp sherry vinegar

½ tsp lemon juice

½ tsp smoked paprika

pinch of cayenne pepper (or more, you do you)

½ tsp aleppo pepper

salt

for the endive

2 belgian endives

1½ tbsp extra virgin olive oil

salt & pepper

for the CHILI CRUNCH

½ cup neutral oil (like grapeseed, avo, or light olive oil)

4 garlic cloves thinly sliced

¼ small onion very thinly sliced

½ tsp fennel seed

1 tbsp aleppo pepper

1 tsp smoked paprika

1 teaspoon crushed red pepper

pinch of cayenne (or more, go for it)

PREPARE THE SMOKED ROMESCO

ROAST THE VEGETABLES: Preheat oven to 400 degrees (or use a broiler). Place the habanada peppers and tomato halves on a small baking sheet. Drizzle lightly with olive oil and a heaping pinch of salt. Roast for 15 to 20 minutes, or until softened and lightly charred. Let cool slightly.

Toast the almonds: While the vegetables roast, toast the almonds in a dry skillet over medium heat until golden and fragrant, about 3 to 4 minutes. Let cool.

BLEND IT: In a food processor or blender, combine roasted habanadas and tomatoes, toasted almonds, 2 tablespoons olive oil, sherry vinegar, lemon juice, smoked paprika, cayenne, and aleppo pepper. Blend until mostly smooth, leaving a bit of texture.

Taste and adjust salt, acid, and heat as needed.

PREPARE THE BELGIAN ENDIVE

Prep the endive: Trim the base of each endive just enough to remove any browned edges, but keep the core intact so the leaves stay together. Slice each endive in half lengthwise.

season IT: Drizzle cut sides lightly with olive oil and season with salt and a few cracks of black pepper.

Grill IT: Heat grill to medium-high. Clean and oil the grates. Place endive cut-side down on the grill. Cook for 3 to 4 minutes until nicely charred. Flip and grill the rounded side for another 2 to 3 minutes until just tender but still holding shape.

SERVE IT: Remove from grill and drizzle with a touch of lemon juice or sherry vinegar to brighten. Serve warm.

PREPARE THE CHILI CRUNCH

Fry garlic + onions: In a small saucepan, heat oil over medium-low. Add garlic and onions. Fry slowly, stirring often, until golden and crisp—not burned—about 5 to 7 minutes. Use a slotted spoon to remove them and set on a paper towel to drain. Reserve the oil.

Infuse aromatics: While oil is still warm, add bay leaf and fennel seeds. Let them sizzle gently for about 1–2 minutes to release aroma, then remove and discard both. Allow oil to cool slightly.

Bloom the spices: In a heatproof bowl, combine Aleppo pepper, paprika, CRP, cayenne, and a pinch of salt. Carefully pour ¼ cup of the warm oil over the spices to bloom them. Stir well.

Finish the crunch: Once the oil has fully cooled, stir in the fried garlic and onions. Taste and add more salt if needed.

PLATE IT

After you’ve cooked your ribeye (instructions on the other side), let it rest and slice. Spoon the chili crunch over the sliced steak. Serve the endives on the side. Enjoy.