clock menu more-arrow no yes

Filed under:

Watch: A Live-Fire Hearth Is the Centerpiece at Washington, D.C.’s Maydan

Middle Eastern-spiced ribeye is on the menu (and the grill) on the latest episode of Prime Time

Butcher shop owners Ben Turley and Brent Young are unabashed steak purists who tell everyone who shops at their Brooklyn butcher shop the Meat Hook to cook their steak with just salt and pepper. So the Prime Time hosts are more than a little curious to talk to Chris Morgan and Gerald Addison — the chef-owners of Washington, D.C.’s Maydan — who cook a ribeye coated in Middle Eastern herbs and spices like blue fenugreek and adjika.

The most notable feature of Maydan is the giant, live-fire hearth inside the main dining room, which is where the ribeyes will be cooked slowly alongside Maydan’s vegetables, kebabs, and other proteins like whole chickens and duck breast. “It’s pretty simple, but we thoroughly believe that cooking over a fire — you really can’t get better flavor than that,” says Morgan.

Follow Eater on YouTube to watch more videos | Like Eater on Facebook so you never have to miss a video

Reports

How ‘Buy Nothing’ Facebook Groups Are Emerging as Sites for Mutual Aid

Press Room

Eater Nominated for 2 NY Emmy Awards

Books

Romance Novels Are Increasingly Getting Hot and Heavy in the Kitchen

Sign up for the Sign up for the Eater newsletter

The freshest news from the food world every day