Grilled Ribeye Steak

Name: Grilled Ribeye Steak
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 - 10 ounce ribeye steaks (Certified Angus Beef ®); 1/4 cup olive oil; 4 cloves garlic (minced); 1 lime (juiced); 2 teaspoons paprika; 2 teaspoons cumin; 1 1/2 teaspoons chili powder; 1/4 teaspoon cayenne red pepper ({optional}); 1 teaspoon kosher salt; 1/4 teaspoon black pepper; 4 medium roma tomatoes (seeded, diced); 1 jalapeño (diced {remove seeds for less heat}); 1/2 cup pineapple (diced); 1/2 cup red onion (diced); 2 medium avocados (core, peel and diced); 2 tablespoons extra virgin olive oil; 2 tablespoon lime juice; 1 clove garlic (minced); 1/4 cup cilantro (chopped); Salt and pepper to taste

Grilling season is even better with this Grilled Ribeye Steak. The ribeye steaks are marinated in a Mexican style marinade and paired with a spicy avocado salsa.

Prep15 min
Cook20 min
Total35 min
Makes4 servings
Calories454

Ingredients

4 servings

4 - 10 ounce ribeye steaks (Certified Angus Beef ®)
1/4 cup olive oil
4 cloves garlic (minced)
1 lime (juiced)
2 teaspoons paprika
2 teaspoons cumin
1 1/2 teaspoons chili powder
1/4 teaspoon cayenne red pepper ({optional})
1 teaspoon kosher salt
1/4 teaspoon black pepper
4 medium roma tomatoes (seeded, diced)
1 jalapeño (diced {remove seeds for less heat})
1/2 cup pineapple (diced)
1/2 cup red onion (diced)
2 medium avocados (core, peel and diced)
2 tablespoons extra virgin olive oil
2 tablespoon lime juice
1 clove garlic (minced)
1/4 cup cilantro (chopped)
Salt and pepper to taste

Method

1
In a small mixing bowl combine the olive oil, garlic, lime juice, paprika, cumin, chili powder, cayenne pepper, salt and pepper. Place the steaks in a large ziplock, container or bowl and pour the mixture over the steaks, smearing the mixture over the surface of the steaks to coat well.
2
Marinate in the refrigerator for about 2 hours. When you are ready to grill allow the steaks to come to room temperature before grilling.
3
Heat the grill to medium high heat. Place the steaks on the grill and cook until golden brown and just slightly charred, about 4 to 5 minutes.
4
Turn the steaks over and continue to grill another 4 to to 5 minutes for medium-rare which is an internal temperature of 135 degrees F, 5 to 7 minutes for medium which is 140 degrees F or 8 to 10 minutes for medium-well which is 150 degrees F.
5
Transfer the steaks to a cutting board or platter. Using foil loosely tent them and let rest about 5 minutes to seal the juices. Slice the ribeye or serve as is with the Spicy Avocado Salsa on the side.
6
In a medium bowl combine the tomatoes, jalapeños, pineapple, red onion and avocado and gently stir. In a small mixing bowl combine the olive oil, lime juice, garlic, cilantro, salt and pepper to taste. Pour the olive oil lime dressing on top of the avocado salsa and gently stir to coat.

Notes

When adding spices or a rub to steak you will want to use some sort of oil to help the spices stick if possible. I usually will marinade the steak ahead of time for a couple of hours in the fridge then pull the steaks out and bring them to room temperature. Right before placing them on the grill I will season them with some additional spices, salt and pepper. If you are using citrus in your marinade you should only marinade for up to two hours to prevent the meat from breaking down. Once your meat thermometer shows the temperature you want remove the steak and tent with foil for about 5 to 10 minutes to help redistribute the juices and let the steak rest.