Ribeye Jalisco Recipe

Marinate steak

In a small bowl, whisk together 2 tbs olive oil, lime juice, minced garlic, oregano, cumin, smoked paprika, 1.5 tsp kosher salt and 1 tsp black pepper. Place the ribeye in a shallow dish or zip-top bag and pour the marinade over it, massaging to coat. Marinate at room temperature for 30 minutes or in the refrigerator for up to 2 hours. Remove from refrigerator 30 minutes before cooking to come to room temperature.

Cook steak

Preheat a cast-iron skillet or grill to high heat (about 450–500°F / 230–260°C). Pat the ribeye dry with paper towels. Brush the cooking surface with a little oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C), 5–6 minutes per side for medium. For a thicker bone-in steak, also sear edges 1–2 minutes. Use an instant-read thermometer for accuracy.

When steak reaches desired doneness, remove to a cutting board, tent loosely with foil, and add 1 tbs butter on top to melt as it rests for 8–10 minutes. Slice against the grain and keep warm until plating.

While steak is marinating, heat 1 tbs vegetable oil in a medium saucepan over medium heat. Add 1/4 cup chopped onion and 1 minced garlic clove; sauté until translucent, about 2–3 minutes.

Add 1 cup rice and stir to coat in the oil and aromatics; cook 1–2 minutes until rice is slightly toasted. Pour in 2 cups chicken broth (or water) and 1/2 tsp salt. Bring to a simmer, cover, reduce heat to low and cook 15 minutes, undisturbed. Remove from heat and let stand, covered, 5 minutes. Fluff with a fork before serving.

In a medium skillet, cook diced bacon over medium heat until crisp, about 6–8 minutes. Remove most of the rendered fat, leaving about 1 tbs in the pan.

Add 1/2 cup diced onion and 1 minced garlic clove to the skillet; sauté 2–3 minutes until softened. Add diced roma tomato and minced jalapeño; cook 2 minutes until tomatoes begin to soften.

Pour in 2 cups canned pinto beans with their liquid. Add 1/4 tsp ground cumin, 1/4 tsp salt and bring to a gentle simmer. Cook 6–8 minutes to meld flavors, mashing a few beans against the side of the pan to thicken the liquid slightly.

Stir in 2 tbs chopped cilantro at the end and adjust seasoning to taste. Keep warm until plating.

Preheat oven to 425°F (220°C). On a rimmed baking sheet, toss 12 halved small red potatoes with 2 tbs olive oil, 1 tsp smoked paprika, 1/2 tsp garlic powder, 3/4 tsp salt and 1/2 tsp black pepper until evenly coated.

Arrange cut-side down and roast 25–30 minutes until skins are crisp and interiors tender. If desired, finish under broiler 1–2 minutes to deepen color. Keep warm for plating.

In a small bowl whisk together 2 tbs olive oil, 1 tbs red wine vinegar, 1/2 tsp honey, 1/4 tsp salt and 1/4 tsp black pepper to make the dressing.

In a salad bowl combine 4 cups mixed greens, sliced tomato, 1/2 cup cucumber, 1/4 cup thinly sliced red onion and 2 tbs crumbled cotija or feta. Toss with the dressing just before plating.

To plate one serving: place a scoop of rice on the plate, a generous spoonful of charro beans beside it, and arrange roasted skin potatoes. Add a portion of the dressed special salad to the side.

Slice the rested ribeye and fan it over or beside the rice and beans. Spoon any resting juices over the steak, sprinkle with 1 tbs chopped cilantro, and serve with lime wedges on the side.

Serve immediately while steak and potatoes are hot. Leftovers: store components separately in airtight containers refrigerated up to 3 days.