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

Grilled Mexican Rib Eye steaks

Our good friend Big Charlie (one of two other 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.

Meixcan marinated rib eye steak

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

Summer Corn, Tomato and Bacon Salad / Sarah Crowder / Katie Workman /

Southwest Black Bean and Corn Salad

Easy Cornbread

Simplest Tomato, Corn, Basil and Mozzarella Pasta Salad

Southwest Black Bean and Corn Salad

Southwest Black Bean and Corn Salad / Mia / Katie Workman /

Simplest Tomato, Corn, Basil and Mozzarella Pasta Salad

Classic Potato Salad with Celery and Fresh Thyme

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

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 pourr the mixture over the steaks, turning them to coat well. 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, turning once, until slightly charred and medium-rare, 5 to 6 minutes on each side. Transfer the steaks to a cutting board and let sit for 3 or 4 minutes before slicing across the grain.

sliced mexican rib-eye steak

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