The Ribeye California Recipe

Prep steak

Pat the ribeye dry with paper towels. Season both sides evenly with 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 1/4 tsp garlic powder. Let rest at room temperature for 15 minutes while you prep other components.

Sear and rest

Heat a heavy skillet (cast-iron preferred) over medium-high heat until very hot. Add 1 tablespoon olive oil and swirl. Place the ribeye in the skillet and sear 3-4 minutes without moving to form a brown crust. Flip and sear another 3-4 minutes for medium-rare (internal temp ~130-135°F / 54-57°C). Adjust time for desired doneness. Transfer steak to a cutting board, tent loosely with foil and rest 8-10 minutes, then thinly slice against the grain into bite-sized strips.

While the steak rests, heat a large nonstick skillet over medium-high heat and add 2 tablespoons vegetable oil. Add the diced potato and spread into a single layer. Cook, undisturbed, 4-5 minutes to brown, then stir. Add the diced onion and pepper, continue to cook 6-8 minutes until potatoes are tender and vegetables are caramelized. Season with 1/2 tsp salt, 1/2 tsp smoked paprika, and 1/4 tsp ground cumin. Taste and adjust seasoning. Keep warm.

Crack 6 eggs into a bowl, add 3 tablespoons milk, 1/2 tsp salt and 1/4 tsp pepper. Whisk until uniform and slightly frothy. Melt 1 tablespoon butter in a medium nonstick skillet over medium-low heat. Pour in eggs and let sit 10-15 seconds, then gently stir with a silicone spatula, pushing eggs from edges to center. Cook slowly until soft curds form but eggs are still moist, about 3-4 minutes. Remove from heat — eggs will finish setting off heat.

Scoop the avocado flesh into a small bowl. Mash with a fork and stir in 1/4 cup Greek yogurt (or sour cream), 1 tablespoon lime juice, 1/2 tsp minced garlic, 1/4 tsp salt and 1 teaspoon water to loosen. Blend with a small whisk or fork until smooth and slightly creamy. Taste and adjust lime or salt as needed. Keep chilled until assembly.

Warm each flour tortilla for pliability: wrap in a damp paper towel and microwave 20-25 seconds or warm briefly on a hot dry skillet (~20 seconds per side).

Lay a warmed tortilla flat. In the center of each tortilla place: about 1/4 of the scrambled eggs (approx. 1.5 eggs worth), 1/4 of the sliced ribeye (about 4 oz), 1/4 of the potato and pepper mix (about 1/2 cup), 1/4 of the shredded cheese (about 3/8 cup), 2-3 slices of avocado, and 1 tablespoon of the creamy avocado lime sauce. Sprinkle with 1 tablespoon chopped cilantro and hot sauce to taste if using.

To fold: fold the bottom edge up over filling, fold both sides in, then roll tightly away from you to form a burrito. Place seam-side down on the skillet over medium heat and toast 1-2 minutes per side until golden and cheese melts. Repeat for remaining tortillas.

Cut each burrito in half on the bias and serve immediately with extra sauce and hot sauce on the side.