Mexican Spice Rubbed Rib Eyes with Lime Butter
Transform your steak night with these bold and flavorful Mexican Spice Rubbed Rib Eyes with Lime Butter. Perfectly seasoned with an aromatic blend of cumin, smoked paprika, chili powder, and oregano, these tender ribeye steaks get a smoky, zesty kick that captures the essence of Mexican cuisine. Grilled to juicy perfection, they're crowned with a luscious lime-infused butter, enriched with fresh cilantro and citrusy brightness, that melts irresistibly over the hot steaks. Quick to prepare in just 15 minutes, this recipe is ideal for summer cookouts or a special dinner at home. Pair these mouthwatering steaks with grilled vegetables, corn on the cob, or a crisp salad for a complete meal bursting with flavor. Whether you're hosting a barbecue or craving a restaurant-quality dish, this is a steak recipe that will impress every time!
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Recipe Information
Ingredients
- 4 pieces (about 12 ounces each) ribeye steaks
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1.5 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 4 tablespoons (softened) unsalted butter
- 1 teaspoon lime zest
- 1 tablespoon lime juice
- 1 tablespoon (finely chopped) fresh cilantro
Instructions
Preheat your grill or grill pan to medium-high heat.
In a small mixing bowl, combine the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, dried oregano, kosher salt, and black pepper to make the spice rub.
Brush the ribeye steaks on both sides with olive oil, then generously rub the spice mixture over the steaks, ensuring an even coating.
In another small bowl, mix together the softened butter, lime zest, lime juice, and chopped cilantro to make the lime butter. Transfer the butter mixture to a small sheet of plastic wrap, roll into a small log, and refrigerate to firm up while the steaks cook.
Grill the ribeye steaks for about 4-5 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. Use a meat thermometer if needed, aiming for an internal temperature of 130°F (54°C) for medium-rare.
Remove the steaks from the grill and transfer them to a cutting board. Let them rest for 5 minutes to allow the juices to redistribute.
Slice the chilled lime butter into discs and place a piece on top of each steak. Allow the butter to melt slightly before serving.
Serve the Mexican spice-rubbed ribeye steaks hot with your favorite sides such as grilled corn, roasted vegetables, or a refreshing salad.
Nutrition Facts
Calories |
4702 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 397.7 g | 510% | |
| Saturated Fat | 164.5 g | 822% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1213 mg | 404% | |
| Sodium | 2023 mg | 88% | |
| Total Carbohydrate | 16.9 g | 6% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 1.3 g | ||
| Protein | 295.8 g | 592% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 265 mg | 20% | |
| Iron | 41.5 mg | 231% | |
| Potassium | 4674 mg | 99% | |
*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.
