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Pan seared ribeye with esquite

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Ribeye

4 – 16 ounce Ribeyes

3 T oil

kosher salt and black pepper

fleur de sel

Season the steaks well on both sides with the Kosher salt and the pepper. Place the Cook the steaks over a hot mesquite barbeque or in a sauté pan, basting frequently. When cooked to the desired temperature, remove from the heat and allow to rest for 10 minutes.

Esquite

2 cups frozen corn

½ cup diced red and green peppers

2 T chopped red onion

2 T chopped jalapeno

2 T chopped cilantro

2 T crumbled queso fresco

2 tsp salt

1 tsp pepper

1 tsp cumin

1 tsp chili powder

Juice of 2 limes

½ cup mayonnaise

1 T queso fresco for garnish

1 T cilantro for garnish

Saute corn over medium high heat until heated through. In separate bowl, combine corn and all ingredients except for garnishes. Stir until combined. Place into serving bowl and garnish.

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