Steak Doblado Special Recipe

Bring steak to room temperature

Remove the 8 oz ribeye from the refrigerator 30–45 minutes before cooking so it reaches room temperature. Pat dry thoroughly with paper towels to promote browning.

Season

Season both sides of the steak evenly with 1 tsp kosher salt, 1 tsp freshly ground black pepper, and 1 tsp garlic powder. Press the seasoning gently into the meat.

Preheat pan or grill

If using a heavy skillet (cast iron) or grill, preheat over high heat until very hot (the pan should be smoking lightly). Add 1 tbs vegetable oil to the skillet and swirl to coat.

Sear steak

Place the steak in the hot pan or on the grill. For an 8 oz ribeye about 1–1.25" thick: sear 3–4 minutes on the first side without moving to develop a crust. Flip and sear the second side 2.5–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C). Adjust time for desired doneness.

Finish with butter (optional)

During the last 1–2 minutes of cooking, add 1 tbs unsalted butter to the pan and spoon the melted butter over the steak to baste and add flavor.

Rest steak

Transfer the steak to a cutting board and tent loosely with foil. Rest for 5–8 minutes to let juices redistribute before slicing or serving.

Prepare onions

While the steak comes to room temperature (or while the steak rests), peel the medium yellow onion and slice into 1/4"–1/2" rings or half-moons for quicker grilling.

Season onions

Toss the sliced onions with 1 tbs olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cumin if using. Ensure pieces are evenly coated.

Grill or sauté onions

Cook the onions on the same hot skillet after removing the steak (reduce heat to medium-high), or on a hot grill grate. Spread them in a single layer and let them sit undisturbed 2–3 minutes to char, then toss and continue to cook 6–8 minutes total until softened and nicely caramelized at the edges.

Finish onions

Season to taste with a pinch more salt if needed. If desired, add chopped fresh cilantro and squeeze a little lime over the onions to brighten the flavor.

Top the steak

Slice the rested ribeye against the grain into 1/4"–1/2" slices. Pile the grilled onions on top of the steak slices to create the 'Doblado Special' presentation.

Assemble plates

Serve the steak topped with grilled onions alongside warm tortillas, sliced avocado or guacamole, and salsa or hot sauce as desired.

Finish and garnish

Garnish with chopped cilantro and serve with lime wedges to squeeze over the steak. Enjoy immediately while hot.