Grilled Mexican Ribeye Steaks
on Aug 20, 2014, Updated Mar 20, 2025
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Thick ribeye steaks get a dusting of a robust Mexican seasoning blend before being fired up on the grill.
Beefy ribeye steaks meet robust Mexican seasonings! A simple blend of ingredients that you probably have in your pantry adds hearty flavor to the meat in this easy grilled steak recipe, and the hands-on time is less than 30 minutes. If you don’t have time to let the steaks marinate, you’ll still end up with juicy, richly flavored steaks.
I served this up with a cheesy Baby Pattypan Squash Gratin. Baby Zucchini Gratin, Stewed Chayote with Tomatoes, or a Grilled Corn Salad would also be great.
Table of Contents
Thick ribeye steaks get a dusting of a robust Mexican seasoning blend before being fired up on the grill.
Ingredients for Grilled Mexican Ribeye Steak
If you have homemade taco seasoning on hand you can sub in 5 teaspoons instead measuring and using the chili powder, cumin, paprika, salt and pepper.
- Boneless ribeye steaks – Buy the best steaks that you can from a market, butcher, or a good online purveyor.
- Olive oil – Adds rich flavor and keeps the steaks juicy.
- Garlic
- Fresh lime – Fresh juice adds piquancy to the rub; make sure to serve wedges with the steaks for squeezing over at the end!
- Paprika – Adds flavor and a burnished red tone to the rub.
- Cumin – Adds an earthiness to the steaks.
- Chili powder – Use your favorite blend.
Kitchen Smarts
After you smear the steaks with the flavorful Mexican seasoning-rub-meets-marinade mixture, let the meat sit at room temperature for about 20 minutes, or if you have the time, put them in the fridge for at least 2 hours for the flavors of the rub/marinade to fully penetrate. You can leave them in for up to 6 hours if you like; do allow the steaks to come to room temperature before grilling.
How to Make Grilled Mexican Ribeye Steaks
- Make the rub: In a small bowl, mix together the olive oil, garlic, lime juice, paprika, cumin, chili powder, salt, and pepper. Place the steaks in a large container or bowl and pour the mixture over the steaks, smearing it over the surface of the steaks to coat well.
- Marinate briefly: Let sit at room temperature for about 20 minutes, or better still, marinate in the fridge for about 2 hours. Allow the steaks to come to room temperature before grilling.
- Grill the steaks: Preheat the grill to medium-high. Grill the steaks, until slightly charred and medium-rare, 4 to 5 minutes on each side.
- Slice and serve: Transfer the steaks to a cutting board and let sit for 3 or 4 minutes before slicing across the grain.
Tips for Grilling Mexican Ribeye Steak
- When you are cooking a steak that is 1 inch thick or less, you will probably only want to flip it once so that the outside can get nice and charry and grill-marked, but without allowing the steaks to overcook.
- The most accurate way to tell if a steak is cooked to your liking is to use a meat thermometer. Rare is 120 degrees F, medium-rare is 130 degrees F, medium is 140 degrees F, and well-done (which makes many people angry) is 150 degrees F.
- Of course, you can always make a small cut into the middle of the steak with a knife, but ideally, you won’t have to cut into the steak until it has come off the flame and rested for several minutes to reabsorb the juices.
What to Serve With Mexican Ribeye Steaks
More Steak Recipes
- Chili Rubbed Flank Steak with Corn, Tomato, and Avocado Salad
- Smoky Sweet Thai Grilled Flank Steak Salad
- Steak Fajitas
- Grilled Ranch Steaks
- Grilled Filet Mignon
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Grilled Mexican Ribeye Steaks
Equipment
Ingredients
- 3 tablespoons olive oil
- 3 garlic cloves (minced)
- 1 tablespoon fresh lime juice
- 1 ½ teaspoons paprika
- 1 ½ teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 3 16-ounce 1-inch thick boneless ribeye steaks
- lime wedges (for serving)
Instructions
- In a small bowl, mix together the olive oil, garlic, lime juice, paprika, cumin, chili powder, salt and pepper. Place the steaks in a large container or bowl and pour the mixture over the steaks, smearing the mixture over the surface to coat well. Let sit at room temperature for about 20 minutes, or better still, marinate in the fridge for about 2 hours, allowing the steaks to come to room temperature before grilling.
- Preheat the grill to medium-high. Grill the steaks, until slightly charred and medium-rare, 4 to 5 minutes on each side. Transfer the steaks to a cutting board and let sit for 3 or 4 minutes before slicing across the grain.
Great marinade! Easy and one of the best tasting ones I have tried. The picky husband even loved it! Thank you!