Fiesta Rib Eye Steaks
Fire up the grill and get ready to impress with these bold and flavorful Fiesta Rib Eye Steaks! This recipe transforms juicy, tender rib eye steaks into a fiesta of smoky, zesty, and slightly sweet flavors, thanks to a vibrant marinade made with olive oil, lime juice, chili powder, cumin, and a touch of brown sugar. Perfectly seared to your preferred doneness, these steaks are elevated with a garnish of fresh cilantro and a squeeze of lime for that refreshing citrus kick. With just 15 minutes of prep time, plus an optional marinade period for deeper flavor, this dish is perfect for summer cookouts, weeknight dinners, or any occasion that calls for restaurant-quality steak at home. Don't forget to serve them with lime wedges for an unforgettable finishing touch! Keywords: rib eye steak recipe, grilled rib eye, fiesta marinade, steak with lime, cilantro garnish.
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Recipe Information
Ingredients
- 4 pieces (8-10 oz each) rib eye steaks
- 2 tablespoons olive oil
- 3 tablespoons lime juice
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon brown sugar
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons (chopped, optional for garnish) fresh cilantro
- 4 pieces (for serving) lime wedges
Instructions
In a small bowl, whisk together olive oil, lime juice, chili powder, cumin, paprika, garlic powder, onion powder, brown sugar, salt, and black pepper to form a marinade.
Place the rib eye steaks in a large resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish, and refrigerate for at least 1 hour or up to 8 hours for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature.
Preheat a grill or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
Remove the steaks from the marinade and shake off any excess. Discard the used marinade.
Grill the steaks for 4-5 minutes per side for medium-rare, or cook to your desired level of doneness. Use an instant-read thermometer to check the temperature: 130°F (54°C) for medium-rare or 140°F (60°C) for medium.
Transfer the steaks to a plate or cutting board and let them rest for 5 minutes to redistribute the juices.
Garnish with chopped fresh cilantro, if desired, and serve with lime wedges on the side.
Nutrition Facts
Calories |
1759 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.0 g | 176% | |
| Saturated Fat | 49.4 g | 247% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 360 mg | 120% | |
| Sodium | 3909 mg | 170% | |
| Total Carbohydrate | 25.6 g | 9% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 5.3 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 130 mg | 10% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1776 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
