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! 

GRILLED RIBEYE STEAK

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. 

When I head to my local Giant Eagle I always buy Certified Angus Beef ® brand ribeye steaks, also known as Delmonico steaks.

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:

RIBEYE STEAKS: When I buy ribeye steaks at my grocery store they are often called Delmonico ribeye steaks. I buy Certified Angus Beef ® brand and each cut of their beef is a taste of the heartland – perfectly marbled, incredibly juicy, amazingly tender and packed with flavor. Only the best cuts of choice and prime make the cut, because only the best can be called the Certified Angus Beef ^® brand. 

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?

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. 
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.
3. GRILL STEAK: 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.
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.

What is Ribeye Steak?

Ribeye steaks is one of the most common cuts of steaks and also one of the best. It is from the beef rib primal cut.

The common names for ribeye is Delmonico Steak and Filet of Ribeye.

A ribeye is boneless and a rib steak is bone-in. 

This steak is rich, tender, juicy and full-flavored, with generous marbling throughout.

They have just the right amount of fat. The best cooking methods for ribeye is grilling and sautéing. 

In my opinion the best way to cook a ribeye is over high heat on the grill or in the cast iron skillet under the broiler. This creates a nice crust and also seals in the juices and makes the steak tender. 

Tips For the Perfect Ribeye-Steak:

• ROOM TEMPERATURE: When cooking or grilling steak you should remove it from the fridge for 10 to 15 minutes to let it come to room temperature. 
• OIL: When adding spices or a rub to steak you will want to use some sort of oil to help the spices stick if possible. 
• MARINADE: 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. 
• SEAR: When cooking steak it is a good idea to sear the outside of the steak on each side for a couple of minutes. This Searing the outside of the meat helps ensure the juices are sealed inside.
• REST THE BEEF: 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. 
• BUTTER: For even more rich flavor serve the finished steak with a small amount of butter. 
• STORING STEAK: 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. 

Best Side Dishes to Pair With Steak:

LEMON ARUGULA SALAD WITH CAPERS 

LEMON ARUGULA SALAD 

MEDITERRANEAN ROASTED VEGETABLES

TURMERIC ROASTED CAULIFLOWER

MEDITERRANEAN BEAN SALAD

CLICK HERE TO SEE MORE OF THE BEST SIDES TO PAIR WITH STEAK

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.