This recipe is for my technique for how to grill ribeye steaks, from the marinade to getting perfect grill marks.
Ingredients
- lime: 0.5 piece (juiced)
- carne asada seasoning: 2 tsp
- olive oil: 1 Tbsp
- boneless ribeye steak: 1 piece (8 ounce)
Metric Conversion
Stages of cooking
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Combine lime juice, carne asada seasoning, and oil in a resealable plastic bag. Add ribeye steak, reseal the bag, and marinate in the refrigerator for 30 to 45 minutes.
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Drain marinade and allow steak to come to room temperature, about 30 minutes. Blot any excess moisture off the steak.
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Preheat the grill to 500 degrees F (260 degrees C), and lightly oil the grate.
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Place steak on the grill over direct heat. For rare: cook steaks until browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C).
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Remove steak from grill; rest 5 minutes before serving.
