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Ribeye with queso
Magic Swamp Dust, Fire Dept. Blend (or your favorite spicy steak seasoning)
olive oil
queso fresco (the crumbly cheese kind)

This is mostly about technique here. The trick is to get a cast iron skillet hot, hot. Lay the steak in the hot pan and let it cook just a few minutes until a crust forms, then flip it and let it cook to your desired doneness. No flip-flopping that steak. Let it rest before you slice it. While it's resting, use a fork to scrape the queso fresco into crumbles. Slice the steak, serve with the cheese. Delicious, low carb, and all that good stuff.