Prime Ribeye Tacos

Name: Prime Ribeye Tacos
Prep time: 60 min
Cook time: 20 min
Total time: 60 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 piece Prime Ribeye steak; pinch Kosher salt; pinch Coarse black pepper; piece Corn tortilla; Qaxaca cheese, shredded; Guacamole; Salsa Roja Tatemada; Queso Fresco, crumbled; 1 piece Fresh lime; Cooking oil

60 mins prepServes 4

Prime Ribeye Tacos.

4 servings

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Instructions

STEP 1: SALT

Liberally season the steak with kosher salt on all sides and refrigerate for 12-24 hours. You can skip this step for thin steaks.

STEP 2: TEMPER

Remove steak from fridge and let rest at room temperature for 20-30 minutes while grill preheats.

STEP 4: SEASON

Immediately before grilling, pat the steak with a paper towel to remove all moisture from the surface. Re-season with kosher salt, and coarse black pepper (optional).

STEP 5: GRILL

Grill directly over high heat for 2-3 minutes each side. Transfer the steak to indirect medium heat for a few more minutes until the internal temperature is within about 5-7 degrees from your desired doneness (remove at 125F for medium rare).

STEP 6: REST

Let rest at room temperature for 10-15 minutes before chopping.

STEP 7: TORTILLAS

Add cooking oil to cast iron pan or griddle over medium heat. Add tortilla and top with shredded cheese. Cook until slightly melted, then flip (cheese-side down) for about 30-60 seconds to char the cheese a bit. Make sure cast iron is oiled between batches so cheese doesn’t stick.

STEP 8: TACO

Build taco with guac, ribeye, salsita, crumbled Queso Fresco, and serve with fresh lime.

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Prime Ribeye Tacos

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