Thaw Ribeyes in the refrigerator overnight in a non-drip pan
Season Ribeyes with Chicago Steak Company Seasoning, or your favorite seasoning
Grill Ribeyes until they reach an internal temperature of 135°F, or for 6 minutes on the first side and 4 minutes after flipping. Slice the steak into cubes
Cut potatoes into wedges and fry in oil at 350°F (or in your air fryer) until they are golden brown and crispy
Place fries, salt, and cubed steak, and shredded cheese on an oven-safe plate. Place into the broiler for a few minutes to melt everything together
Add pickled onions, jalapenos, cilantro, and zesty lime mayo