The Chef

Restaurants

Meals

Drinks

Restaurants›ChaChaCha Fusion Cuban Cuisine›Ribeye Recipe

Ribeye Recipe

Name: ChaChaCha Fusion Cuban Cuisines Ribeye Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 2 servings
Cuisine: Cuban
Ingredients: 2 pieces bone-in ribeye steaks; 2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 tbsp olive oil; 2 tbsp unsalted butter; 3 pieces garlic cloves, crushed; 2 sprigs fresh thyme sprigs; 2 cups canned black beans, drained and rinsed; 1 tbsp olive oil; 0.5 cups yellow onion, finely chopped; 0.5 cups green bell pepper, finely chopped; 2 pieces garlic cloves, minced; 1 tsp ground cumin; 0.5 tsp dried oregano; 1 piece bay leaf; 1 tbsp fresh lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 2 tbsp chopped fresh cilantro (optional); 1 cup long-grain white rice; 1 tbsp vegetable oil; 0.5 cups small onion, finely chopped; 2 pieces garlic cloves, minced; 0.5 tsp ground turmeric or achiote (annatto) powder; 2 cups chicken or vegetable broth; 1 piece bay leaf; 0.75 tsp salt; 0.5 cups frozen peas (optional); 0.5 cups ketchup; 2 tbsp red wine vinegar

Inspired by ChaChaCha Fusion Cuban Cuisine

Time1h 5m

Serves2

Grilled ribeye accompanied by two sides and finished with our signature steak sauce.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Steak

2 pieces bone-in ribeye steaks

2 tsp kosher salt

1 tsp freshly ground black pepper

2 tbsp olive oil

2 tbsp Unsalted butter

3 pieces garlic cloves, crushed

2 sprigs fresh thyme sprigs

Cuban-style Black Beans (side 1)

2 cups canned black beans, drained and rinsed

1 tbsp olive oil

1/2 cups yellow onion, finely chopped

1/2 cups green bell pepper, finely chopped

2 pieces Garlic cloves, minced

1 tsp Ground cumin

1/2 tsp Dried oregano

1 piece bay leaf

1 tbsp Fresh lime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

2 tbsp chopped fresh cilantro (optional)

Cuban-style Yellow Rice (side 2)

1 cup Long-grain white rice

1 tbsp Tuscany sunflower oil

1/2 cups small onion, finely chopped

2 pieces Garlic cloves, minced

1/2 tsp ground turmeric or achiote (annatto) powder

2 cups Chicken or vegetable broth

1 piece bay leaf

3/4 tsp Celtic sea salt

1/2 cups frozen peas (optional)

Signature Steak Sauce

1/2 cups Ketchup

2 tbsp red wine vinegar

1 tbsp Original Worcestershire Sauce

1 tsp Aged soy sauce

1 tbsp Brown sugar

1 tsp Dijon mustard

1/2 tsp Smoked paprika

1 tsp Fresh lime juice

1/2 tsp hot sauce (optional)

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Method

Steak

Bring to room temperature

Remove ribeyes from refrigerator 30–45 minutes before cooking and pat dry with paper towels. This promotes even cooking.

Season both sides of the steaks evenly with kosher salt (about 1 tsp per side) and freshly ground black pepper. Rub in 1 tablespoon olive oil per steak to help form a crust.

Preheat grill to high heat (500–550°F / 260–288°C) for direct grilling. If using a cast-iron skillet, heat skillet over high heat until smoking.

Place steaks on the hottest part of the grill or in the hot skillet. For 1 to 1 1/4-inch thick ribeyes, grill 4–5 minutes per side for medium-rare (internal 125–130°F), 5–6 minutes per side for medium (135°F). Adjust time for thicker steaks. Do not move them excessively—let a crust form.

During the last 2 minutes of cooking, add butter, crushed garlic cloves and thyme to the skillet (or place butter and aromatics on top of steaks on the grill using a small heatproof pan). If using a skillet, tilt and spoon melted butter and aromatics over steaks continuously (basting) for extra flavor.

Remove steaks from heat when they reach 5–8°F below the desired final temp (carryover will raise temp). Tent loosely with foil and rest 8–10 minutes to allow juices to redistribute.

Slice against the grain and serve with a spoonful of the signature steak sauce on the side or lightly brushed on top.

Cuban-style Black Beans (side 1)

Heat 1 tablespoon olive oil in a medium saucepan over medium heat. Add the chopped onion and green pepper and sauté 4–5 minutes until softened and translucent.

Add minced garlic, ground cumin and dried oregano and cook 30–45 seconds until fragrant.

Add the drained black beans and bay leaf, stirring to combine. Pour in 1/4 cup water (or reserve a little bean liquid) and simmer gently for 8–10 minutes to meld flavors. Mash about 1/3 of the beans against the pan with the back of a spoon for a creamier texture, leaving the rest whole.

Stir in fresh lime juice, salt, and black pepper. Remove the bay leaf. Taste and adjust seasoning. Stir in chopped cilantro if using and keep warm until serving.

Cuban-style Yellow Rice (side 2)

Rinse the rice under cold water until the water runs mostly clear to remove excess starch; drain well.

In a medium saucepan, heat 1 tablespoon vegetable oil over medium heat. Add the chopped onion and sauté 2–3 minutes until softened.

Add minced garlic and turmeric (or achiote) and cook 30 seconds to bloom the spice.

Add the drained rice and stir to coat the grains with oil and spices for 1 minute.

Pour in the chicken or vegetable broth, add the bay leaf and salt. Bring to a boil, then reduce heat to low, cover tightly and simmer 15–18 minutes until liquid is absorbed and rice is tender.

If using peas, stir them in, re-cover and let stand 3–4 minutes off heat to warm through. Fluff with a fork and remove the bay leaf before serving.

Signature Steak Sauce

Combine ketchup, red wine vinegar, Worcestershire sauce, soy sauce, brown sugar, Dijon mustard, smoked paprika, lime juice, hot sauce (if using), salt and black pepper in a small saucepan or bowl.

If using a saucepan: warm gently over low heat for 3–4 minutes, stirring, until sugar dissolves and flavors marry. Do not boil. Taste and adjust acidity or sweetness as needed. If making ahead, cool to room temperature then refrigerate; sauce will thicken slightly when chilled.

Serve a spoonful alongside the rested steak or brush sparingly onto slices just before serving.