Pan-Seared Ribeye Steak with Tequila Bean Salsa

By AislePrompt Editorial · Published 2026-07-10 · Updated 2026-07-10

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 recipe (gluten free), ready in about 35 minutes, pairs ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 650 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

• 12 oz ribeye steak
• 1 tsp kosher salt
• 1 tsp black pepper
• 2 tbsp olive oil
• 1 cup canned black beans
• 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
• 1 small, seeded and minced jalapeño

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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.