(8oz) Grilled Superior Angus Boneless Ribeye Steak Recipe
spicy lime
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Ingredients
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Steak & Marinade
Finishing & Garnish
Method
Steak & Marinade
- 1
Prepare the marinade
In a small bowl combine 2 tbsp fresh lime juice, 1 tsp lime zest, 1 tbsp olive oil, 1 tsp soy sauce, 1 tsp honey and 1 minced garlic clove. Whisk until blended.
- 2
Mix dry spices
In a separate small bowl mix 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp cayenne pepper, 3 tsp kosher salt and 1 tsp freshly ground black pepper to form a dry spice rub.
- 3
Marinate and rub the steak
Pat the 8 oz ribeye dry with paper towels. Brush both sides lightly with the lime-olive oil marinade (reserve any remaining marinade). Then evenly press the dry spice rub onto both sides and along the edges of the steak. Let rest at room temperature for 20–30 minutes to allow flavors to penetrate and to take the chill off for even cooking.
- 4
Prep the grill
Preheat a gas or charcoal grill to high heat, about 500–550°F (260–290°C). Clean and oil the grates to prevent sticking.
- 5
Grill the ribeye
Place the ribeye over the hottest part of the grill. For medium-rare (recommended), grill 3–4 minutes per side with the lid closed, turning once. Use an instant-read thermometer: remove when internal temperature reaches 125–128°F (52–53°C) for medium-rare. For medium, aim for 135°F (57°C). If flare-ups occur, move steak to a cooler part of the grill until flames subside.
Finishing & Garnish
- 6
Rest and finish with butter
Transfer the steak to a cutting board and immediately top with 1 tbsp unsalted butter. Tent loosely with foil and let rest 5–7 minutes; internal temperature will rise a few degrees during resting.
- 7
Slice and garnish
Slice the ribeye against the grain into 1/4–1/2 inch slices. Sprinkle with 1 tbsp chopped fresh cilantro and a light pinch of flaky sea salt if desired. Serve with 2 lime wedges so diners can add an extra squeeze of fresh lime for bright, spicy-lime flavor.