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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. This steak is juicy, flavorful and a crowd pleaser!
Nothing beats a tender, juicy Grilled Ribeye Steak this time of year. Am I right?
I will take a ribeye with just a sprinkling of salt and pepper any day but I also like to spice things up from time to time.
Today’s ribeye recipe does just that using a Mexican inspired marinade of olive oil, garlic, lime juice, paprika, cumin, chili powder, cayenne pepper and salt and pepper.
The spice mixture adds a nice depth of flavor to the ribeye and the lime juice helps to tenderize the meat. I especially love grilling steaks this time of year and enjoying them with a nice glass of red wine, a Lemon Arugula Salad and Mediterranean Vegetables.
With the flavors of the marinade in today’s ribeye steaks I also make a spicy avocado salsa to go with my ribeye. The sweet pineapple, creamy avocado and spicy jalapeño adds a nice pairing to the steak.
If you love this recipe you should also check out my Grilled Flank Steak with Dry Rub, Asian Marinated Flank Steak, Beef Tenderloin Steaks with Creamy Blue Cheese Sauce or this Roast Beef Recipe.
Recipe Ingredients
For exact ingredient amounts and instructions, see the full recipe card below.
- Ribeye Steaks: When I buy ribeye steaks at my grocery store they are often called Delmonico ribeye steaks. I love how tender and full of flavor these steaks are once they are grilled. This marinade works with any cut of steak!
- Marinade: The marinade uses olive oil, lime juice, garlic and a mixture of spices. The spices bring a nice depth of flavor and include cumin, chili powder, cayenne pepper and paprika.
- Avocado Salsa: This spicy avocado salsa is a great addition to beef but also works nicely with chips or other Mexican dishes. I like to make a big batch so we can use some on our ribeye steaks and then eat some with chips as an appetizer. This salsa mixes avocado, tomatoes, pineapple, jalapeños, red onion and lime juice together.
How Do I Make Grilled Ribeye Steak?
Step 1: Create Marinade: 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.
Step 2: Refrigerate: Marinate in the refrigerator for about 2 hours. When you are ready to grill allow the steaks to come to room temperature before grilling.
Step 3: Grill: 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. 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.
Step 4: Cut Steak: 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.
Storage Tips
You can store leftover steak in the fridge in an airtight container for up to 4 days. You can freeze it for up to 2 months.
Recipe FAQ
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.
More Steak Recipes
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Grilled Ribeye Steak
Video
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
Instructions
- 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.
- Marinate in the refrigerator for about 2 hours. When you are ready to grill allow the steaks to come to room temperature before grilling.
- 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.
- 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.
- 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.
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
If you want a perfectly juicy steak this is the recipe for you.