Suya Dusted Bone-In Ribeye

By: Emmanuel Baiden

Suya always takes me back home to Ghana. Growing up, suya was always a treat on our nightly walks to grab some street food. My earliest memory of suya was when my family would throw holiday parties. We would butcher a whole lamb or goat and prepare it with suya over coals.

Today as a chef with a diverse background, this is my take on a beef suya. Seasoned with a blend of peppercorns and grains of selim, cooked to medium-rare and dusted with suya, composed of crushed bouillon cubes, peanut powder (freshly ground peanuts), garlic powder, ground ginger, cayenne pepper, onion powder, smoked paprika and white pepper.

Emmanuel Baden is a private chef based in Richmond, VA. He moved to the U.S from Ghana in 2014 and has worked and studied in numerous prestigious kitchens and programs to hone his skills in the culinary arts and hospitality. Follow Chef Baden on Instagram @mannyeats_



  • SRF Gold Label™ Cowboy bone-in ribeye or 1.5" ribeye steak Buy Now
  • ½ stick of butter
  • 3 tablespoons of grapeseed oil
  • 1 small red onion
  • Cilantro
  • Green onions
  • Pink peppercorns
  • Black peppercorns
  • Grains of selim
  • Suya powder
  • Diamond Crystal kosher salt

Suya Powder

  • Crushed bouillon cubes
  • Peanut powder (freshly ground peanuts)
  • Garlic powder
  • Ground ginger
  • Cayenne pepper
  • Onion powder
  • Smoked paprika
  • White pepper
  • Grains of Selim


Remove the steak from your refrigerator and allow to come to room temperature for about 30 minutes to an hour. Season liberally with Diamond Crystal kosher salt on all sides. Grind equal parts of grains of selim, black and pink peppercorns, season liberally on all sides.
Preheat oven to 225 degrees. Place ribeye on a sheet pan or oven safe dish and into the oven for 1 hour. Steak should be cooked to rare at an internal temperature of about 120 degrees Fahrenheit. Heat a cast iron skillet on high heat with grapeseed oil. Sear steak on both sides about one minute per side until brown and crusty. Add in butter, reduce heat to low and baste for about 30 seconds to one minute. A medium rare steak should read about 128-135 degrees Fahrenheit internally.
Allow steak to rest for approximately 10 minutes before slicing. Dust with Suya powder and garnish with thinly shaved red onions, green onions, and cilantro. Serve with bone on side.

Suya Powder

Grains of selim has base note of warm spices, peppers, and is robust without overwhelming a dish. It produces an aroma of subtle sweetness reminiscent of honey and all spice, with an undertone of anise and ginger. Grains of selim seeds are reserved in the pods for use.
Grains of Selim and Suya powder are predominately found in Ghana, West Africa. Both items can be found on amazon, international food markets, or your local African store.