Elote Ribeye Street Tacos

Directions

1. Preheat your Blackstone griddle to high heat. Cooking steak at high heat is key for a perfect sear and juicy interior.
2. Pat the ribeye dry and season both sides generously with Blackstone Steakhouse Seasoning.
3. Add butter to the hot griddle and place the steaks directly on the surface. Sear for 3–4 minutes per side (depending on thickness) until cooked to medium. Remove and let rest for 5 minutes.
4. While the steak rests, grill the corn on the griddle until lightly charred. Cut the kernels off the cob (or use thawed frozen corn).
5. In a bowl, combine corn, mayonnaise, Tajín, Tapatío, and Blackstone Street Taco Seasoning. Mix until coated.
6. Dice the ribeye into bite-sized pieces and warm the tortillas on the griddle.
7. Assemble the tacos: start with a tortilla, then layer juicy ribeye pieces, a spoonful of the creamy street corn mix, cotija cheese, and fresh cilantro.