Pan-Seared Ribeye Steak with Chili-Lime Salsa

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

Juicy ribeye steak pan-seared to medium-rare, topped with a zesty chili-lime salsa that adds a fresh kick. This American-inspired beef recipe, ready in about 20 minutes, pairs ribeye steak, 1-inch thick, kosher salt, freshly ground black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 (8 oz each) ribeye steak, 1-inch thick
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 1 small jalapeño pepper, finely diced
• 2 tbsp fresh lime juice
• 2 tbsp chopped fresh cilantro
• 2 tbsp finely chopped red onion
• 1 tsp honey
• 1 clove minced garlic
• 1/4 tsp salt

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Instructions

1. Step 1: Pat dry 2 (8 oz each) ribeye steaks and season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper.
2. Step 2: Heat 2 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Add steaks and sear for 4 minutes on first side without moving, then flip and cook 3-4 minutes for medium-rare. Remove from pan and rest for 5 minutes.
3. Step 3: While steaks rest, combine 1 small finely diced jalapeño pepper, 2 tbsp fresh lime juice, 2 tbsp chopped fresh cilantro, 2 tbsp finely chopped red onion, 1 tsp honey, 1 clove minced garlic, and 1/4 tsp salt in a small bowl. Stir well to make salsa.
4. Step 4: Spoon chili-lime salsa generously over rested steak slices and serve immediately.