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+ servings

Ribeye Tacos

Who does't love a ribeye steak taco?
Course Main Course
Cuisine Mexican
Prep Time 20 minutes
Cook Time 14 minutes
Resting Time For Steak 25 minutes
Total Time 59 minutes
Servings 4 Servings


  • cast iron pan
  • mortar and pestle or molcajete


  • 1 1/2 pounds ribeye steak
  • 1 1/2 tsp sea salt
  • 1 tsp whole peppercorns
  • 1/2 tsp cumin seeds
  • 1/3 tsp Mexican oregano
  • 1/3 tsp red pepper flakes
  • avocado or grapeseed oil

You Will Also Need

  • 1 large poblano sliced
  • 2 jalapeños sliced
  • 1 small red onion sliced
  • Juice of 1 lime


  • Bring your steak to room temperature for about 20 minutes. Using a mortar and pestle or molcajete, grind the spices listed to create a blend. Season the steak lightly on both sides. Slice your peppers and onions, set aside.
  • Preheat a cast iron skillet to medium heat for a few minutes until it's smoking slightly. Add 2 tablespoons of oil onto steak. Cook and sear steak for 6-8 minutes, turning halfway through cooking time. For rare steak internal temperature should read 125-130 degrees, medium 140 degrees. Remove from pan and tent loosely with foil paper for 5 minutes.
  • In that same cast iron pan, add the poblano, jalapeño and red onion. If you have some spice blend leftover, season the pepper/onion mix lightly. If not, use some more salt and fresh cracked pepper. Saute for 5 to 6 minutes, adding a little more oil if needed. Remove from heat.
  • Slice the steak thin and against the grain. Toss back into pan with pepper/onion mix. Add the lime juice . Serve with warm tortillas, salsa verde, guacamole and cilantro.


For quicker seasoning of the steak, you can use previously ground spices.