Grass Fed Ribeye with Tequila-Lime Cutting Board Sauce

Grass Fed Ribeye with Tequila-Lime Cutting Board Sauce

This tequila-lime and herb cutting board sauce gives this juicy…tender…delicious… grass-fed ribeye the PERFECT compliment! The beauty of a cutting board sauce is that the pan-seared ribeye rests on a herbaceous and zesty sauce bed, slowly dripping warm and savory steak jus throughout the sauce. Then sliced and served all on the same board! What a show stopper to serve to yourself, friends, and family! Fatty, salty, fresh, acidic… meaty… extremely delicious.


    • Grass Fed Ribeye
    • Cutting board sauce:
    • 1/2 bunch chopped parsley
    • 1/2 bunch chopped cilantro
    • 1/2 bunch sliced green onions
    • 1/2 finely chopped red pepper
    • 1 large lime (zest and juice)
    • 1 splash of your favorite tequila (can omit to keep alcohol-free)
    • 1 splash of champagne or white wine vinegar
    • 1 splash of EVOO
    • Salt and pepper to taste (start with 1 tsp of salt and ½ tsp of pepper)
    • Pinch of red chili flakes



    1) Seasoned with salt and pepper or your favorite steak rub.

    2) Pan-sear or grill your ribeye over medium-high heat for 3-5 minutes a side until you hit an internal temperature of 10 degrees Fahrenheit below your desired finished temperature. Using a meat thermometer will give you the most accurate results.

    3) Let the ribeye rest over your cutting board sauce for 5-10 minutes to let the steak juices comingle with your sauce.

    4) Slice and toss the ribeye in the sauce and serve family style.


    1) Combine ingredients.

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