A restaurant-quality steak dinner made at home with juicy ribeye, aromatic garlic butter, and a refreshing Caesar salad with homemade pico de gallo.
https://www.youtube.com/shorts/XsuvXaBBNtE
Ingredients
For the Steak:
🥩 Ribeye steak
🧄 Garlic cloves
🧈 Butter
🌿 Fresh thyme
🧂 Salt
🌶️ Black pepper
🥩 Steak seasoning
For the Pico de Gallo:
🍅 Tomatoes, diced
🧅 Red onion, diced
🌿 Cilantro, chopped
🌶️ Jalapeño, finely diced
🍋 Lime juice
🧂 Salt
For the Caesar Salad:
🥬 Romaine lettuce, chopped
🧀 Parmesan cheese, shaved
🥖 Croutons
🍋 Caesar dressing
Equipment
• Cast iron skillet
• Tongs
• Knife
• Cutting board
• Mixing bowl
Prep Time
⏳ 15 minutes
Calories & Macros (per serving)
📊 Calories: ~750 kcal
🥩 Protein: ~45g
🧈 Fat: ~55g
🥗 Carbs: ~20g
Instructions
1️⃣ Prepare the steak: Pat the ribeye dry and season generously with salt, black pepper, and steak seasoning.
2️⃣ Sear the steak: Heat a cast iron skillet over high heat. Add butter, garlic cloves, and thyme. Place the steak in the skillet and sear for 3-4 minutes per side, basting with the garlic butter.
3️⃣ Rest the steak: Remove the steak from the skillet and let it rest for 5 minutes before slicing.
4️⃣ Make the pico de gallo: In a bowl, mix diced tomatoes, red onion, cilantro, jalapeño, lime juice, and salt. Stir and set aside.
5️⃣ Assemble the salad: Toss romaine lettuce with Caesar dressing, croutons, and shaved parmesan.
6️⃣ Plate and serve: Arrange the steak on a plate, top with fresh pico de gallo, and serve with the Caesar salad on the side.
Cooking & Serving Tips
• Let the steak rest before slicing to keep it juicy.
• Adjust the spice level in the pico de gallo by adding more or less jalapeño.
• Use a meat thermometer for perfect doneness: 130°F for medium-rare, 140°F for medium.