Grilled Ribeye Recipe

Prepare dry rub and steak

Combine kosher salt, black pepper, smoked paprika, ground cumin and garlic powder in a small bowl. Pat the 12oz ribeye dry with paper towels. Rub olive oil over both sides of the steak, then evenly coat both sides with the dry rub, pressing it into the meat. Let rest at room temperature for 30 minutes (or refrigerate up to 2 hours then bring back to room temp 30 minutes before grilling).

Grill steak

Preheat grill to high heat (500–550°F / 260–290°C) for direct grilling. When hot, place the ribeye on the grill and sear for 3–4 minutes without moving to develop a crust. Flip and sear the other side 3–4 minutes for medium-rare (internal temp 125–130°F). For medium, cook an additional 2–3 minutes per side. Use an instant-read thermometer for accuracy. Once at desired doneness, transfer to a cutting board, tent loosely with foil and rest for 8–10 minutes before slicing against the grain.

While the steak rests (or while grilling), heat 1 tsp olive oil in a medium skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.

Add rinsed black beans, cumin and chili powder and stir to combine. Pour in beer and stock, bring to a simmer, then reduce heat to low and simmer gently for 6–8 minutes to reduce and let flavors meld. Smash about one-third of the beans with the back of a spoon for a creamy texture while leaving the rest whole.

Stir in chopped cilantro, lime juice, salt and pepper to taste. Keep warm until plating. Taste and adjust seasoning.

Heat vegetable oil in a small saucepan over medium heat. Add the rinsed, drained rice and toast, stirring frequently, until edges become slightly golden, about 3–4 minutes.

Add diced onion and minced garlic to the rice and sauté 1–2 minutes until fragrant. Stir in tomato purée, chicken stock, salt and cumin. Bring to a boil, then reduce heat to low, cover and simmer gently for 15 minutes or until liquid is absorbed and rice is tender.

Remove from heat and let sit covered for 5 minutes. Fluff with a fork before serving.

Preheat a dry skillet or comal over medium-high heat. Place husked tomatillos and the half jalapeño on the hot surface and roast, turning occasionally, until charred in spots and softened, about 6–8 minutes.

Transfer roasted tomatillos and jalapeño to a blender or food processor with garlic, cilantro, lime juice and salt. Blend to a slightly chunky salsa. If too thick, add up to 1 tbsp water to reach desired consistency. Taste and adjust salt or lime.

Combine diced tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, lime juice and salt in a small bowl. Stir and let sit at room temperature 10–15 minutes to allow flavors to marry. Taste and adjust seasoning.

Slice the rested ribeye against the grain into 1/4-inch thick slices. Spoon a portion of Mexican rice and drunken black beans onto each plate.

Arrange slices of ribeye next to the rice and beans. Top beans and rice with a spoonful of tomatillo salsa and a small amount of salsa fresca. Sprinkle crumbled cotija over rice and beans and garnish with cilantro leaves and lime wedges. Serve immediately.