Seared Ribeye Steak with Pico de Gallo, Fried Eggs, Goat Cheese & Basil Tequila Cocktail

Ingredients

• 1.5 lb Ribeye Steak (with cap) (room temperature, trimmed, about 1.5‑inch thick)
• 1.5 tsp Kosher Salt (for the dry rub)
• 1 tsp Freshly Ground Black Pepper (for the dry rub)
• 1 tsp Garlic Powder (for the dry rub)
• 1 tsp Smoked Paprika (for the dry rub)
• 2 tbsp Olive Oil (high smoke point) (for searing the steak)
• 2 tbsp Unsalted Butter (for basting the steak and frying eggs)
• 3 large Eggs (room temperature)
• 2 oz Goat Cheese (soft, crumbled)
• 2 pcs Tomatoes (ripe, diced for pico de gallo)
• 0.25 cup Red Onion (finely diced for pico de gallo)
• 2 tbsp Fresh Cilantro (chopped for pico de gallo)
• 1 small Jalapeño (seeded and minced for pico de gallo)
• 2 tbsp Lime Juice (freshly squeezed)
• 1 pinch Salt (for pico)
• 2 oz Silver Tequila (good quality, 80 proof)
• 1 tsp Honey
• 4 leaves Fresh Basil Leaves (torn)
• 1 cup Ice Cubes (for cocktail)

Instructions

1. Prepare the dry rub

   Combine kosher salt, black pepper, garlic powder, and smoked paprika in a small bowl. Mix well.

   Time: PT5M

2. Season the ribeye

   Pat the ribeye dry, then rub the spice mixture evenly over both sides. Let the steak sit at room temperature for 30 minutes to absorb the flavors.

   Time: PT30M

3. Make pico de gallo

   Dice tomatoes, red onion, jalapeño, and chop cilantro. Combine in a bowl with lime juice and a pinch of salt. Stir and set aside.

   Time: PT10M

4. Prep the basil tequila cocktail

   In a shaker, combine silver tequila, honey, fresh basil leaves, and lime juice. Add ice and shake vigorously for 2 minutes.

   Time: PT2M

5. Pre‑heat the skillet

   Place the skillet over high heat and add olive oil. Heat until the oil just begins to shimmer (about 2 minutes).

   Time: PT2M

   Temperature: 450°F

6. Sear the first side of the steak

   Lay the ribeye away from you in the skillet. Sear without moving for 3 minutes until a deep brown crust forms.

   Time: PT3M

   Temperature: 450°F

7. Flip, add butter, and baste

   Turn the steak, add butter to the pan, and tilt the skillet to spoon melted butter over the meat continuously for another 3 minutes.

   Time: PT3M

   Temperature: 450°F

8. Check doneness and rest

   Insert a meat thermometer into the thickest part; aim for 130°F for medium‑rare. Remove steak, place on a cutting board, and tent loosely with foil. Rest for 5 minutes.

   Time: PT5M

9. Fry the eggs

   In the same skillet (add a little more butter if needed), lower heat to medium‑high (≈375°F) and crack the three eggs. Cook until whites set and yolks are still runny, about 2‑3 minutes.

   Time: PT3M

   Temperature: 375°F

10. Slice and plate the steak

    Slice the rested ribeye against the grain into ½‑inch thick pieces. Arrange on a plate, sprinkle crumbled goat cheese, top with a generous spoon of pico de gallo, and place the fried eggs on top.

    Time: PT2M

11. Serve the cocktail

    Strain the shaken basil‑tequila mixture into a glass over fresh ice. Garnish with a basil leaf if desired.

    Time: PT1M

12. Final presentation

    Finish the plate with a drizzle of any remaining pan butter, a pinch of flaky sea salt, and enjoy the steak with the cocktail.

    Time: PT1M

Nutrition Facts

Calories

820

Protein

55 g

Carbohydrates

12 g

Fat

58 g

Fiber

2 g

Ingredient Substitutions

• Instead of Ribeye Steak (with cap): New York Strip, Sirloin Steak
• Instead of Kosher Salt: Sea Salt
• Instead of Freshly Ground Black Pepper: White Pepper
• Instead of Garlic Powder: 1 clove fresh garlic, minced
• Instead of Smoked Paprika: Regular Paprika
• Instead of Olive Oil (high smoke point): Avocado Oil, Vegetable Oil
• Instead of Unsalted Butter: Ghee
• Instead of Eggs: Egg whites only
• Instead of Goat Cheese: Feta Cheese
• Instead of Tomatoes: Canned diced tomatoes, drained
• Instead of Red Onion: White onion
• Instead of Fresh Cilantro: Parsley
• Instead of Jalapeño: Serrano pepper, red pepper flakes
• Instead of Lime Juice: Lime zest + juice
• Instead of Silver Tequila: Mezcal
• Instead of Honey: Agave nectar
• Instead of Fresh Basil Leaves: Mint leaves

Equipment Needed

• HexClad (or cast‑iron) skillet
• Tongs
• Meat Thermometer
• Cutting Board
• Sharp Chef Knife
• Small Mixing Bowl
• Spoon or Small Ladle
• Cocktail Shaker
• Strainer (optional)
• Serving Plate

Critical Steps — Do Not Skip

• Season the ribeye and let it rest for at least 30 minutes.
• Pre‑heat the skillet until very hot (≈450°F).
• Sear each side without moving to develop a crust.
• Baste with butter for flavor and even cooking.
• Rest the steak for 5 minutes before slicing.
• Slice against the grain.

Chef Tips from the Video

• Let the steak come to room temperature before seasoning for even cooking.
• Use a high‑smoke‑point oil (like avocado) if you prefer a cleaner sear.
• After basting, tilt the pan and spoon butter continuously to coat the meat evenly.
• Slice the steak thinly at a slight angle to maximize tenderness.
• Fresh basil adds aroma without overpowering the tequila; tear, not chop.

Troubleshooting

Storage

Refrigerator: Store leftover steak in an airtight container for up to 2 days. Reheat gently in a skillet with a splash of broth.

Freezer: Not recommended; texture changes after freezing.

Room temperature: Serve immediately; do not leave out longer than 2 hours.

Make-Ahead Tips

• Apply the dry rub and refrigerate the steak up to 24 hours before cooking.
• Pico de gallo can be prepared 2 hours ahead and kept chilled.
• Cocktail ingredients (except ice) can be pre‑measured and stored in a sealed container.

Frequently Asked Questions