Forty Ounce Bone-in Ribeye Recipe

Let the 40 oz bone-in ribeye come to room temperature for 30-60 minutes.

Pat steak dry with paper towels. Rub evenly with kosher salt (2 tsp), coarse black pepper (1 tsp), garlic powder (0.5 tsp), smoked paprika (0.5 tsp), chili powder (0.25 tsp). Drizzle olive oil (2 tbsp) over the steak and rub into the surface.

Heat a heavy skillet (cast iron) over high heat until very hot. Sear the steak for 3-4 minutes per side until deep crust forms.

Transfer the skillet to a 425°F (220°C) oven and roast until the internal temperature reaches 130-135°F (54-57°C) for medium-rare, about 8-12 minutes depending on thickness. Remove and rest 10-15 minutes before slicing.

In a saucepan, warm the pinto beans (3 cups) over medium heat.

Add garlic (2 cloves) minced to the beans and simmer 2 minutes.

Stir in shredded cheese (2 cups) until melted and creamy, creating a simple frijoles con queso.

Season with salt to taste if needed.

Roast poblano peppers over an open flame or under a broiler until the skins blister and char.

Transfer to a bowl, cover to steam, then peel off the skins. Remove seeds, stem, and slice into thick strips.

Warm the 8 flour tortillas in a dry skillet or on the grill.

Spread a thin layer of the warm pinto-bean and cheese mixture on one tortilla, add roasted chiles, and top with a second tortilla. Cook on a skillet with a little oil until both sides are golden and cheese is melted.

Repeat to make as many quesadillas as needed; cut into wedges.

Serve each ribeye slice with red salsa and green salsa on the side.

Garnish with chopped cilantro (0.25 cup) and lime wedges. Squeeze lime over the steak before serving if desired.

Slice the rested ribeye into generous portions.

Plate with a few quesadilla wedges, a scoop of frijoles con queso, roasted chiles, and bowls of red and green salsa. Garnish with cilantro and lime.