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Ribeye Steak Tacos
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Ribeye Steak Tacos – Stretching your budget

Ribeye Steak Tacos are a great solution when you want an expensive cut of meat, like a ribeye, but want to stretch your dollar.
Course Entree
Cuisine American, Grilled Beef, tacos
Keyword budget tacos, Grilled Ribeye Steak Tacos, steak tacos
Prep Time 15 minutes
Cook Time 45 minutes
Resting Time 10 minutes
Servings 4 people (2 tacos per person)
Calories 176kcal
Cost $25.00

Ingredients

For the Reverse Sear Smoked Ribeye Steak:

For the Tacos:

  • 8 corn tortillas
  • the cooked steak slices (from above)
  • ½ cup chimichurri sauce
  • 1 avocado, sliced

Optional Taco Toppings:

  • ¼ cup chopped cilantro
  • ½ cup cole slaw
  • ½ cup cotija cheese
  • 2 limes cut into small wedges

Instructions

For the Reverse Sear Ribeye Steak:

  • Salt the steak on both sides and place on a cookie sheet in a refrigerator for up to two hours to dry brine. Remove about 20 minutes before smoking and add pepper. (we're not using an oil here due to the dry brine or salting)
  • Smoking: Preheat smoker to 160 degrees (we used cherry wood), and remove the steak from the fridge.
  • Apply the pepper on the steaks, and then place them on the smoker. They will take on that flavor and start to turn a reddish hue. When the internal temperature (IT) reaches 110 degrees, remove from the smoker and prepare for the grill.
  • Grilling: Prepare your cooker for direct heat. In this case we used a simple kettle grill. You can also do this before the steak reaches 100 degrees. Or you can wait while you prep your sides.
  • Place the steak over the hot direct heat for about 2 minutes at the most. You're looking for a nice crust. The IT will come up fast on the steak, especially if you have just taken off the smoker. (* some folk may want to re-season at this point, it's up to you. We didn't. The dry brine or salt with the pepper was all we needed. Try it without re-seasoning first and then adjust. It’s easier to add salt and flavor later rather than taking it away)
  • Flip the steak for another two minutes until the IT reaches your desired doneness, we went for 125 - 130 degrees. Let rest with a loosely tented foil for the juices to reabsorb into the meat then cut and serve.

For the Tacos:

  • Warm up your corn tortillas.
  • Load up the tortillas with a couple slices of the steak, a drizzle of chimichurri sauce, an avocado slice, and any other additional toppings. Enjoy

Video

Nutrition

Calories: 176kcal | Carbohydrates: 26g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 821mg | Potassium: 182mg | Fiber: 4g | Sugar: 2g | Vitamin A: 778IU | Vitamin C: 14mg | Calcium: 148mg | Iron: 1mg