These Grilled Ribeye Steaks Are Juicy and Flavorful
Category: Beef and Veal recipes / Grill recipes
Ingredients
- 1/2 lime, juiced
- 2 teaspoons carne asada seasoning
- 1 tablespoon olive oil
- 1 (8 ounce) boneless ribeye steak
Directions
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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.
Cook's Notes:
Additional internal temperatures for cooking steak: Rare: 125-130 degrees F (52-54 degrees C); Medium rare: 130-140 degrees F (54-60 degrees C); Medium: 140-150 degrees F (54-65 degrees C); Medium well: 150-160 degrees F (65-70 degrees C); Well done: 160 degrees F (70 degrees C).
