Pan-Seared Ribeye Steak with Tequila Bean Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A robust ribeye steak pan-seared to medium-rare, served alongside a vibrant homemade salsa mixed with tequila-infused beans for a southwestern flair. This american-inspired beef (gluten free) ready in about 35 minutes blends ribeye steak, kosher salt, black pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 650 calories and feeds 2, so a small batch covers several meals across the week without taking over the fridge. 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.

★ 4.0 (318 ratings) Prep: 25 min Cook: 10 min Serves 2 American cuisine 650 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 12 oz ribeye steak and season both sides evenly with 1 tsp kosher salt and 1 tsp black pepper. Let rest at room temperature for 20 minutes.
  2. Step 2: Heat 2 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add steak and sear for 4 minutes on the first side without moving it to develop a crust.
  3. Step 3: Flip steak and cook for another 3-4 minutes for medium-rare, then remove from pan and rest for 10 minutes.
  4. Step 4: While steak rests, in a medium bowl combine 1 cup canned black beans (rinsed), 2 tbsp tequila, 1/2 cup halved cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh cilantro, 1 tbsp lime juice, and 1 small minced jalapeño. Stir gently until well mixed.
  5. Step 5: Slice rested steak against the grain and serve topped with the tequila bean salsa, allowing the salsa's acidity and spice to complement the rich steak.

Frequently asked questions

How long does Pan-Seared Ribeye Steak with Tequila Bean Salsa take to make?

Total time is about 35 minutes (25 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Seared Ribeye Steak with Tequila Bean Salsa?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Pan-Seared Ribeye Steak with Tequila Bean Salsa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Pan-Seared Ribeye Steak with Tequila Bean Salsa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Pan-Seared Ribeye Steak with Tequila Bean Salsa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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