In a bowl, add tomato, onion, jalapeno, cilantro, pineapple, lime juice, a drizzle of olive oil and salt and pepper. Mix well and set aside. In another bowl, mash together avocados, lime juice and salt. Set aside. Season your Ribeye generously with salt and pepper. In a frying pan, over medium high heat, add oil and sear your steak for 3 minutes. Flip and add your butter, garlic and thyme. Baste your steak until it reached 125f internal temp. Then remove and let rest for at least 10 minutes. Next, heat your corn tortillas in a hot pan. Cut your steak into cubes. On a tortilla, add a shmear of guacamole, a few pieces of your steak and a spoonful of your Pico de Gallo. Top with flakey salt and enjoy!
