Ribeye Tacos Recipe

Prep and season steak

Remove steak from refrigerator 20–30 minutes before cooking to reach room temperature. Pat dry with paper towels. Rub olive oil over both sides, then season evenly with 1 teaspoon salt, 1/2 teaspoon black pepper and 1/4 teaspoon ground cumin.

Grill or pan-sear steak

Heat a cast-iron skillet or grill to high (about 425–500°F / 218–260°C). When very hot, place ribeye on the surface. For medium-rare, sear 3–4 minutes per side depending on thickness (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness. Use tongs to flip once; do not press the steak. Remove steak to a cutting board and tent loosely with foil. Rest 5–10 minutes.

Warm tortillas

While steak rests, warm corn tortillas on the hot skillet or directly over a low gas flame for about 20–30 seconds per side until pliable and lightly charred. Keep wrapped in a clean kitchen towel to stay warm and soft.

Slice steak

Slice ribeye thinly across the grain into bite-sized strips. Aim for strips roughly 1/4 inch thick so they fold nicely in tortillas.

Assemble tacos

Place 1 tortilla on a plate, add 2–3 slices of ribeye, sprinkle 1–2 tablespoons grated cheese, add 1–2 tablespoons pico de gallo, add an avocado slice, and finish with about 1 tablespoon guacamole cream. Repeat to make 8 tacos (about 2 tacos per person if serving 4). Serve immediately.

Combine the diced roma tomatoes, diced white onion, chopped cilantro and minced jalapeño in a bowl. Add 1 tablespoon fresh lime juice and 1/4 teaspoon salt. Stir gently to combine. Taste and adjust salt or lime as needed. Let sit for 5–10 minutes to meld flavors before using.

Scoop the avocado flesh into a small bowl and mash lightly with a fork. Stir in 1/4 cup crema (or sour cream), 1 teaspoon lime juice and 1/4 teaspoon salt until smooth but slightly chunky. Add up to 1 teaspoon water to loosen to a drizzleable consistency. Transfer to a piping bag or spoon for easy drizzling on tacos.