Tender, buttery A5 Wagyu ribeye sliced thin and paired with luxurious caviar, fresh micro cilantro, and zesty lime, all wrapped in a warm corn tortilla. A decadent bite that balances richness and brightness perfectly.
Preheat oven to 500°F and place your cooking stone inside for 40 minutes to get very hot.
Remove the stone carefully and place the steak on it; sear for 2 minutes until golden brown. Flip and cook for another 30–45 seconds. Remove from heat and let rest 4–6 minutes.
Slice the rested steak thinly on a bias.
Assemble tacos: place sliced steak on warmed tortillas, squeeze ¼ lime over each, top with micro cilantro and a spoonful of caviar.
