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

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.

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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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