Grilled Mexican Rib-Eye Steaks
Thick rib-eye steaks get a dusting of a robust Mexican seasoning blend before being fired up on the grill.
Serving Size: 6 to 8
Our good friend Big Charlie (one of two other fully grown Charlies in our lives, both known as Big Charlie in case we get confused thinking someone is referring to our own Little Charlie) was coming to dinner.
When Big Charlie M. is coming over, he is not looking for me to experiment with a Radicchio and Endive Salad or a Sesame-Honey Quinoa Salad with Avocado. He is looking for meat, preferably steak. And my guys aren’t going to argue.
Manly rib-eyes meet robust Mexican seasonings, and the scent of testosterone wafting through the air is just that extra ingredient that makes these steaks all the more flavorful.
I served this up with a cheesy Pattypan Squash Gratin (recipe coming soon!), but if this idea appeals to you you can try this Baby Zucchini Gratin recipe in the meanwhile.
After you smear the steaks with this flavorful rub-meets-marinade mixture, let the meat sit at room temperature for about 20 minutes, or if you have the time sit 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.
When you are cooking a steak that is 1-inch thick, or less, you will probably only want to flip the steaks 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°F, medium-rare is 130°F, medium is 140°F, and well-done (which makes many people angry) is 150°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 this With?:
- Mexican Grilled Corn
- Summer Tomato-Corn Relish
- Summer Corn, Tomato and Bacon Salad
- Easy Cornbread
- Simplest Tomato, Corn, Basil and Mozzarella Pasta Salad
- Southwest Black Bean and Corn Salad
- Classic Potato Salad with Celery and Fresh Thyme
- Baby Zucchini Gratin
Other Steaks That Mean Business:
- Chili Rubbed Flank Steak with Corn, Tomato and Avocado Salad
- Smoky Sweet Thai Grilled Flank Steak Salad
- Steak Fajitas
Grilled Mexican Rib-Eye Steaks
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons ground cumin
- 1 teaspoon chili powder
- 1 teaspoon kosher or coarse salt
- 1/2 teaspoon freshly ground black pepper
- 3 (16-ounce) 1-inch thick boneless rib eye steaks
- lime wedges for serving
1. 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 of the steaks 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.
2. 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.