Grilled Ribeye Steak (2024)

Jump to Recipe

This post may contain affiliate links.

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!

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.

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.

WHAT INGREDIENTS ARE USED IN THIS GRILLED RIBEYE?

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: Themarinadeuses olive oil, lime juice, garlic and a mixture of spices.

The spices bring a nice depth of flavor and include cumin, chili powder, cayenne pepperand 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 onionand lime juice together.

HOW DO I MAKE THIS GRILLED RIBEYE STEAK RECIPE?

Pull your ribeye out of therefrigerator andset on the counter.

In a medium mixing bowl combine the marinade ingredients and whisk well.

Add the steaks to a large ziplock bag or container and pour the marinade over the steaks. Marinade in the fridge for two hours

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 isDelmonico 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 SERVE 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

Yield: 4

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients

For the marinade

4 - 10-ounce Certified Angus Beef ® ribeye steaks
1/4 cup olive oil
4 garlic cloves, 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 alt
1/4 teaspoon black pepper

For the spicy avocado salsa

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 garlic clove, minced
1/4 cup cilantro, chopped
Salt and pepper to taste

Instructions

For the ribeyes:

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 internaltemperatureof 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.

For the salsa:

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.

Balsamic Marinated Skirt Steak
Grilled Flank Steak with Dry Rub
Easy Beef Gyros