Jul 13 2026
Restaurants›Alas de Frida›Rib Eye Steak Recipe

Rib Eye Steak Recipe

Inspired by Alas de Frida
Time1h
Serves4

Juicy and flavorful rib eye steak seared to perfection. Served with rice, beans, guacamole and blue corn tortillas

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Ingredients

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Steak

Rice

Beans

Guacamole

Tortillas

Method

Steak

  1. 1

    Prepare the Steak

    Take the rib eye steaks out of the refrigerator and let them sit at room temperature for about 30 minutes before cooking.

  2. 2

    Season the Steak

    Rub both sides of the steaks with salt and black pepper. Drizzle olive oil over the steaks and rub it in.

  3. 3

    Cook the Steak

    Preheat a skillet or grill over high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is reached.

  4. 4

    Rest the Steak

    Remove the steaks from the skillet and let them rest for 5-10 minutes before slicing.

Rice

  1. 5

    Rinse the Rice

    Rinse the long grain rice under cold water until the water runs clear.

  2. 6

    Cook the Rice

    In a saucepan, combine the rinsed rice, water, and salt. Bring to a boil over high heat, then reduce heat to low and cover. Cook for 18-20 minutes until the rice is tender and water is absorbed.

Beans

  1. 7

    Heat the Beans

    In a small pot, heat the canned black beans over medium heat. Add cumin, garlic powder, and salt to taste. Stir occasionally and cook until the beans are heated through.

Guacamole

  1. 8

    Prepare the Ingredients

    Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Dice the tomato and red onion.

  2. 9

    Mash the Avocados

    Mash the avocados with a fork until smooth or to your desired consistency.

  3. 10

    Mix the Guacamole

    Add lime juice, diced tomato, diced red onion, chopped cilantro, and salt to the mashed avocados. Mix well.

Tortillas

  1. 11

    Warm the Tortillas

    Warm the blue corn tortillas in a dry skillet over medium heat for about 30 seconds on each side until pliable.

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