Ribeye Recipe

Combine apple cider vinegar, water, sugar and salt in a jar or bowl and stir until sugar and salt dissolve.

Add thinly sliced red onion, press down to submerge, cover and let sit at room temperature for at least 30 minutes or refrigerate for up to 2 weeks. Shake or stir occasionally. (Start these first; they improve with time.)

In a bowl, scoop avocado and mash gently with a fork, leaving some texture.

Stir in lime juice, diced onion, cilantro, salt, pepper and optional jalapeño. Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Combine diced tomatoes, onion, cilantro, lime juice, salt and optional jalapeño in a bowl. Toss gently and let rest 10–15 minutes to meld flavors. Keep chilled until assembly.

Chill the trimmed ribeye in the freezer for 20–30 minutes until firm but not frozen; this makes thin slicing easier.

Slice the steak across the grain as thin as possible (about 1/16–1/8 inch). If you prefer, partially freeze and use a sharp knife to shave thin slices. Alternatively, ask your butcher to thinly slice for you.

In a bowl, toss the shaved ribeye with olive oil, kosher salt, black pepper, garlic powder and smoked paprika. Let rest 5–10 minutes while you prepare the costra.

Heat a heavy skillet (cast iron preferred) over high heat until very hot. Add the shaved ribeye in a single layer (work in batches if needed) and sear 30–60 seconds per side—because slices are very thin, you only need to develop color, not cook long. Remove to a plate and tent with foil to keep warm.

Heat a nonstick or well-seasoned cast-iron skillet over medium heat. Lightly oil the pan if needed.

For each taco shell, sprinkle about 1/3 cup (packed) grated cheese into the skillet and spread into a roughly 5–6 inch circle. Cook 1–2 minutes until cheese melts and edges start to brown and crisp.

Using a spatula, lift the cheese circle and quickly drape it over the handle of a wooden spoon, rolling pin or the side of a bowl to shape it into a taco shell. Work quickly; cheese crispness forms fast. Transfer shaped cheese shell to a rack to cool and hold shape. Repeat to make three shells, adding more cheese as needed.

Warm corn tortillas: heat a clean skillet over medium-high and warm each tortilla 20–30 seconds per side with a little oil or butter if desired. For sturdier assembly, double-layer two tortillas per taco (optional). Keep warm wrapped in a towel.

Place a costra shell on a plate. If using double tortillas, line the shell with the warmed tortilla(s) to help hold fillings.

Add a spoonful (about 1/4 cup) of warm shaved ribeye into each shell, distributing evenly among three tacos.

Top each with about 2 tablespoons guacamole, 2 tablespoons pico de gallo, and a small pinch of pickled onions (drain excess liquid first).

Garnish with cilantro leaves and serve with lime wedges on the side. Serve immediately to enjoy crispy costra texture.