Ribeye Recipe

Prepare the Piloncillo Glaze

In a small saucepan, combine the piloncillo sugar and water. Heat over medium-low heat until the piloncillo dissolves completely, stirring occasionally. Allow the mixture to simmer for about 10 minutes until it thickens slightly. Remove from heat and set aside.

Prepare the Butternut Squash

Preheat your oven to 400°F (200°C). Cut the butternut squash in half lengthwise and scoop out the seeds. Brush the flesh with olive oil and sprinkle with salt. Place the squash halves cut side down on a baking sheet. Bake in the preheated oven for 25-30 minutes or until tender.

Prepare the Pepita Crumble

In a skillet over medium heat, add the pepitas. Toast them for about 5 minutes until they become fragrant and start to pop. Stir in the ground cumin, chili powder, garlic powder, and black pepper. Cook for an additional minute, then remove from heat and set aside.

Cook the Ribeye Steak

Season the ribeye steaks with salt and black pepper. Heat a grill pan or skillet over medium-high heat. Add a little olive oil if necessary. Cook the steaks for about 4-5 minutes on each side for medium-rare or to your desired doneness. Brush the piloncillo glaze on both sides of the steaks during the last minute of cooking.

Plate the Dish

Once the butternut squash is done, remove it from the oven and let it cool slightly. Scoop out some of the flesh if desired, and place it on a plate. Place the ribeye steak next to the squash and sprinkle the pepita crumble over the squash. Garnish with chopped fresh parsley before serving.