Ribeye Tacos with Fresh Guacamole

Fresh guacamole and charred tortillas elevate simple ribeye tacos into something crave-worthy. Pre's grass-fed ribeye cooks in minutes and stays tender with just salt and taco seasoning, allowing the guacamole and bright taco toppings to shine. This recipe delivers a complete meal in 20 minutes without sacrificing flavor or quality.

Total Time: 20 minutes

Servings: 2–4

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Ribeye Tacos Ingredients

• 1 10-ounce Pre Ribeye steak

• 1 tablespoon taco seasoning

• 1 tablespoon high-heat cooking oil

• 2 large ripe avocados

• 1 large Roma tomato, diced

• ½ small onion, diced (about ¼ cup)

• ¼ cup fresh cilantro, stemmed and roughly chopped

• 1 tablespoon fresh lime juice

• 1 teaspoon onion salt

• 1 teaspoon hot sauce

• 4 large corn tortillas

• 1 cup Chihuahua cheese, shredded

• ½ cup iceberg lettuce, shredded

• ½ cup black beans

• ¼ cup white onion, very finely diced

• Salsa, homemade or store-bought

• Hot sauce

• Sour cream

• Cooking spray

Instructions

1. Remove the steak from the refrigerator about 15 minutes before cooking. (Why: bringing meat closer to room temperature promotes more even cooking.)

   
   

2. Pat dry with a paper towel and season liberally on all sides with salt and taco seasoning. (Why: removing surface moisture helps develop a deeper, browned crust.)

   
   

3. Preheat a cast-iron skillet or stainless steel pan over medium-high heat.

   
   

4. Add a tablespoon of high-heat cooking oil to the preheated pan.

   
   

5. Cook for 8 to 9 minutes, flipping halfway through, for medium rare. (Why: cast iron retains heat evenly, preventing the pan from cooling when meat is added.)

   
   

6. Take the steak out of the pan and let it rest while preparing the guacamole.

   
   

7. Halve the avocados, remove the pits, and set aside.

   
   

8. Scoop out the flesh and place in a medium, shallow bowl.

   
   

9. Place the tomato, onion, and cilantro in a mini-prep food processor and pulse until blended but still chunky.

   
   

10. Add the lime juice, onion salt, and hot sauce.

    
    

11. Using a potato masher or large fork, mash the guacamole until blended.

    
    

12. Make a hole in the center of the guacamole and insert the pits, covering them over with the prepared guacamole if not serving right away.

    
    

13. Chop the steak into small, diced pieces.

    
    

14. Heat a skillet over high heat and spray with cooking spray.

    
    

15. Char the tortillas until they begin to brown.

    
    

16. Serve the Ribeye Tacos with cheese, lettuce, black beans, white onion, salsa, hot sauce, and sour cream.

Notes

If guacamole has leftovers, store with the pits and remove any oxidized, brown avocado before eating. Guacamole is best served soon after making but will keep for about 2 hours, wrapped with plastic wrap and refrigerated.