White Oak Pastures Beef Ribeye Tacos by Michelin Star Chef Critchley
Our Chef says, “Grass-fed Beef has a natural chew to it that I enjoy. It doesn’t melt away like a falsely fattened cow used in other commodity meats. The Cinder Grill allows these steaks to cook slowly and evenly to achieve tender results every time.” What more can we say than that? Well, we can point out how well the fresh cilantro sauce sets off the juicy, perfectly cooked beef. And that we know you’ll enjoy this, a lot.
For the Rub:
- 1 Tbsp Sea Salt, Coarse
- 1 tsp Cumin, Ground
- 1 tsp Black pepper, Ground
- 1 tsp Smoked Paprika, Spanish
For the Cilantro Sauce:
- ½ bunch Cilantro, Chopped stems and all
- 2 each garlic cloves, minced
- 3 TBS olive oil
- 1 TBS lime juice
- Pinch of sea salt
- Trim the Beef shoulder to remove any fat or sinew and place on a seasoning tray.
- Combine Ingredients for the rub and sprinkle evenly over both sides of the ribeye.
- Place the ribeye on the Cinder and close the lid. Set the Cinder grill to 130°F.
- As the ribeye is cooking combine the minced garlic, chopped cilantro with olive oil and lime juice in a small bowl.
- Once the Ribeye is cooked (always double check with a probe thermometer) remove from the Cinder and rub with olive oil.
- Turn the Cinder to Sear and allow it to heat up.
- Sear the steak by placing on the grill and closing the lid. Allow to sear for 1 minute or more if you like more color.
- Remove the steak from the grill and place on a cutting board. Allow steak to rest for 8 minutes before slicing.
- Slice thin and assemble tacos with the cilantro sauce, sour cream, limes, fresh jalapenos and a taco sauce of your choosing.