Instructions

01
Pat the ribeye steaks dry with paper towels. Season both sides generously with salt and black pepper. Let them sit at room temperature for 20 minutes.
Herb says
This helps the salt penetrate and gives you a juicier steak.
02
While the steak rests, combine the diced onion, tomato, and 1/4 cup chopped cilantro in a bowl. Add 1 teaspoon white vinegar, 1/2 teaspoon sugar, and a pinch of salt. Stir and set aside for flavors to meld.
03
In a small skillet, heat 2 tablespoons cooking oil over medium heat. Add the crumbled dried chili peppers, cumin, paprika, oregano, garlic powder, and chili powder. Stir for 1 to 2 minutes until fragrant. Remove from the heat and let cool.
Herb says
Blooming spices in oil unlocks a whole other level of flavor, think of it as culinary alchemy.
04
Carefully strain the spiced oil into a small bowl. Discard the chili pepper solids if you want less heat, or keep some for a bigger punch.
05
Heat a large skillet or grill pan over high until very hot. Add 1 tablespoon cooking oil and swirl to coat the pan.
06
Place ribeyes in the pan and sear for about 3 to 4 minutes per side for medium-rare, or to your preferred doneness.
Herb says
Don’t move the steak around. Let science do its Maillard magic.
07
Transfer steaks to a plate and let them rest, tented loosely with foil, for 8 minutes.
08
While steaks rest, gently fold the diced avocado and remaining 1/4 cup cilantro into the tomato-onion mixture. Season with salt, black pepper, and the remaining 1 teaspoon vinegar. Gently mix to keep avocado intact.
Herb says
Acid goes in at the end to keep the avocado from browning and the salsa bright.
09
Slice the rested steaks against the grain.
10
To serve: arrange steak slices on plates, top generously with avocado-tomato relish, and drizzle with smoky chili oil. Garnish with extra cilantro if desired. Serve immediately.

HERB

Steak Your Salsa

Ingredients

Instructions