Here’s a metaphor for the kind of logic some people have about certain cuts of beef: you’d rather look at one of Monet’s paintings in person instead of seeing a photograph of one. Translation: Why would you want to eat a great piece of meat any other way than as close to natural as possible? Why would you want to take something like a ribeye and do anything with its marbled goodness other than toss it in a pan with a little butter and some pepper or on top of a grill like your forefathers did?

That’s the thing about the piece of meat cut from the front end of the Longissimus dorsi, the steer’s rib section: that fat is like gold. Get the right piece, and you can have one of the most flavorful parts of the cow, that’s buttery and chewy, and almost always hard to go wrong with unless you cook it to a crisp. That’s the reason why the ribeye makes such a perfect standalone cut.

Yet while a ribeye makes a wonderful steak, you are allowed to eat it different ways. When cooked up right, all that wonderful marbling essentially melts into whatever you’re making and gives any dish the kind of extra flavor that other parts of the cow normally don’t.

Ribeye works well in a number of dishes, including ones from Thailand, or if you’re looking to make your own Philly cheesesteak at home. But this recipe from bartaco, that has plenty of spice and sweetness, really utilizes the meat in the best way possible. It’s the star of the show, and all the other flavors only work to make it that much better. That’s really the way it should always be.

Sesame Ribeye Tacos

Makes 12 tacos

Serves 2-4, depending on your appetite

Ingredients

1 lb shaved ribeye (look at Trader Joes)

¼ cup tamari soy sauce

¼ cup balsamic vinegar

¼ cup sriracha sauce

¼ cup sesame oil

¼ cup honey

12 4-inch soft corn tortillas

1 tbsp canola oil

Chopped onion, garnish

Chopped cilantro, garnish

Directions

Separate the layers of shaved ribeye and place them in a mixing bowl. In another mixing bowl, whisk together the tamari, balsamic vinegar, sriracha sauce, sesame oil, and honey. Pour the sauce over ribeye and mix well to make sure all the ribeye is coated evenly. Let the ribeye marinate for 30 minutes, up to 24 hours. Gently warm the tortillas over medium heat in a large non-stick sauté pan over medium heat. Keep the tortillas warm by wrapping them in a kitchen towel. When the tortillas are done, increase the heat to medium-high. Drizzle 1 tablespoon of canola oil into the pan. Remove the shaved ribeye from the marinade and place it in the pan. Sear the ribeye on both sides. To assemble your tacos, place some seared sesame ribeye in the middle of a warm tortilla. Garnish with chopped onion and cilantro.

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