California Potato Burrito Bowl

Ingredients

• 1 pound (.45kg) Dry Aged Beef Ribeye
• 1 tablespoon (5g) Kosher Salt
• 1 tablespoon (15ml) Olive Oil
• 3 tablespoons (43g) Unsalted Butter
• 1 tablespoon (8g) Chili Powder
• ½ tablespoon (4g) Garlic Powder
• ½ tablespoon (2g) Oregano (Mexican oregano is preferred)
• ½ cup (120ml) Sour Cream
• 3 tablespoons (45ml) Mild Hot Sauce
• ¼ teaspoon (~1g) Cayenne Pepper
• 1 pound (480g) Frozen Straight Cut Fries
• ½ tablespoon (3g) Sea Salt
• 2/3 cup (180g) Pico de Gallo (Fresh Salsa)
• 1/3 cup (80g) Guacamole
• 1 cup (172g) Black Beans, canned, drained, rinsed
• ½ cup (42g) Shredded Queso Quesadilla Cheese (Cheddar can be subbed)
• ½ cup (52g) Green onions, thinly sliced