Garlic Butter Ribeye with Fresh Pico & Caesar Salad

A restaurant-quality steak dinner made at home with juicy ribeye, aromatic garlic butter, and a refreshing Caesar salad with homemade pico de gallo.

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.

Mrs Bakers Kitchen

Garlic Butter Ribeye with Fresh Pico & Caesar Salad