Texan Ribeye with Pico de Gallo and Basil Tequila Cocktail

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Ingredients

• Ribeye steak (preferably ribeye cap)
• Contraband seasoning rub
• Eggs
• Goat cheese
• Pico de Gallo (tomatoes, onions, cilantro, jalapeños)
• Basil Tequila
• Honey
• Basil leaves
• Lime juice
• Butter
• Olive oil
• Salt

Instructions

1. Season the ribeye steak with Contraband seasoning rub and let it marinate.
2. Cook the ribeye steak to your preferred doneness, ensuring it rests adequately before slicing.
3. Prepare the Pico de Gallo by mixing diced tomatoes, onions, cilantro, and jalapeños. Let it marinate for enhanced flavor.
4. Fry eggs in a pan with a mixture of butter and olive oil, ensuring the yolks remain runny.
5. Plate the ribeye steak slices on a serving dish, topping them with Pico de Gallo and crumbled goat cheese.
6. Serve the fried eggs on top of the steak, garnishing with more Pico de Gallo and goat cheese.
7. Prepare the Basil Tequila cocktail by shaking together Basil leaves, lime juice, honey, and Basil Tequila with ice.
8. Strain the cocktail into glasses over monogrammed ice cubes.
9. Enjoy the Texan Ribeye with Pico de Gallo alongside the fragrant Basil Tequila cocktail. Cheers!

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