Ribeye Asada Style Recipe

Trim and score

If the ribeye has a thick fat cap, trim excess fat leaving about 1/8–1/4 inch for flavor. Lightly score the fat in a crosshatch pattern without cutting into the meat.

Prepare marinade

In a medium bowl, whisk together fresh lime juice, orange juice, olive oil, soy sauce, minced garlic, chopped cilantro, ground cumin, dried oregano, ground black pepper, kosher salt, and minced chipotle in adobo (if using). The acidity from the citrus and soy will tenderize and flavor the steak.

Marinate steak

Place the ribeye in a resealable plastic bag or non-reactive container. Pour the marinade over the steak, pressing out excess air if using a bag. Massage the marinade so it coats the meat evenly. Refrigerate for 45 minutes to 3 hours. Do not marinate longer than 6 hours (acid can start to break down texture).

Bring to room temperature

Remove the steak from the refrigerator 30 minutes before cooking to come to near room temperature—this promotes even cooking. Reserve the marinade for finishing (see safety note).

Preheat grill or pan

Preheat a gas or charcoal grill to high (500–550°F / 260–290°C) or place a heavy cast-iron skillet over high heat on the stovetop until smoking hot. Brush the grate or pan lightly with the 1 tablespoon olive oil to prevent sticking.

Season and cook

Pat the steak dry with paper towels (removing surface marinade) and sprinkle a light additional pinch of salt and pepper if desired. Place the ribeye on the hot grill or skillet. Cook without moving for 3–4 minutes to develop a deep sear. Flip and cook another 3–4 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time +/- 1–2 minutes per side for desired doneness.

Rest

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes so juices redistribute.

Slice

Using a sharp knife, slice the ribeye thinly against the grain into 1/8–1/4-inch slices for asada-style servings.

Warm tortillas: Heat tortillas directly over a low gas flame for a few seconds per side or warm in a dry skillet for 30–45 seconds per side until pliable.

Finish with reserved marinade (optional): Bring reserved marinade to a boil in a small saucepan for 2–3 minutes to kill bacteria, then reduce slightly and brush lightly over sliced steak for extra flavor, or drizzle a little over tacos. Alternatively, instead of using the reserved marinade, squeeze fresh lime over the sliced steak.

Assemble tacos or plates: Place slices of ribeye into warm tortillas, top with chopped cilantro leaves, sliced red onion if using, and a lime wedge on the side. Serve immediately while hot.