Name: Grilled Mexican Rib-Eye Steaks
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
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 rib eye steaks; lime wedges (for serving)

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Beefy rib eye steaks meet robust Mexican seasonings! A simple blend of ingredients that you probably have in your pantry adds hearty flavor to the meat, 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 and this Baby Zucchini Gratin would also be great.

One whole Grilled Mexican Rib-Eye Steak and one sliced steak on a wooden cutting board with lime wedges.

Ingredients

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
Boneless rib eye steaks – buy the best steaks that you can, from a market, butcher, or a good online purveyor

Grilled Mexican Rib-Eye Steaks with lime wedges on a wooden cutting board.

Mexican Style Steak Recipe

After you smear the steaks with this flavorful Mexican seasoning-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.

How to Make Grilled Mexican Rib-Eye 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 the mixture 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, allowing 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.

Thick ribeye steaks get a dusting of a robust Mexican seasoning blend before being fired up on the grill.
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Woman cutting steak on a dark gray surface.

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 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 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.

Sliced steak on a white plate with squash casserole and a piece of torn bread.

What to Serve With Mexican Ribeye Steaks

More Steak Recipes

One whole ribeye steak and one sliced steak on dark gray marble.

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