Tickle the Tongue Grilled Steak
Ignite your taste buds with the bold and savory flavors of Tickle the Tongue Grilled Steak! This tantalizing recipe transforms tender, marbled ribeye steaks into a symphony of smoky, spicy, and tangy perfection. Marinated in a vibrant blend of olive oil, soy sauce, fresh lime juice, honey, Sriracha, and aromatic spices like smoked paprika and cumin, each bite promises a dynamic explosion of flavor. Perfectly grilled to your desired doneness, these steaks are finished with a hint of freshness from optional cilantro and served alongside zesty lime wedges for a citrusy twist. Whether you're hosting a weekend barbecue or craving a restaurant-quality dinner at home, this quick and easy recipe serves as the ultimate centerpiece for an unforgettable meal.
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Recipe Information
Ingredients
- 2 pieces (approximately 12 oz each) ribeye steak
- 2 tablespoons olive oil
- 2 tablespoons soy sauce
- 1 tablespoon fresh lime juice
- 1 tablespoon honey
- 3 cloves garlic cloves, minced
- 1 tablespoon Sriracha sauce
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 0.5 teaspoons crushed red pepper flakes
- 2 tablespoons chopped fresh cilantro (optional for garnish)
- 4 wedges lime wedges (for serving)
Instructions
Pat the ribeye steaks dry with paper towels and set them aside.
In a medium bowl, whisk together the olive oil, soy sauce, lime juice, honey, minced garlic, Sriracha sauce, smoked paprika, ground cumin, black pepper, kosher salt, and crushed red pepper flakes. This will be your marinade.
Place the steaks in a large resealable bag or a shallow dish. Pour the marinade over the steaks, ensuring they are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours, or overnight for maximum flavor.
Remove the steaks from the refrigerator 30 minutes before grilling to allow them to come to room temperature.
Preheat your grill to high heat (450–500°F). Lightly oil the grill grates to prevent sticking.
Remove the steaks from the marinade, allowing any excess marinade to drip off, and place them directly on the grill. Discard the remaining marinade.
Grill the steaks for 4 minutes on one side, then flip them and cook for another 3–4 minutes or until they reach your desired doneness. Use a meat thermometer to check the internal temperature (130°F for medium-rare, 140°F for medium, or 155°F for medium-well).
Remove the steaks from the grill and let them rest on a cutting board, tented with aluminum foil, for 5 minutes to allow the juices to redistribute.
Garnish the steaks with chopped fresh cilantro, if desired, and serve with lime wedges on the side for an extra tangy kick.
Nutrition Facts
Calories |
979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 21.9 g | 109% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 269 mg | 90% | |
| Sodium | 2214 mg | 96% | |
| Total Carbohydrate | 18.4 g | 7% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 10.1 g | ||
| Protein | 92.4 g | 185% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 73 mg | 6% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1190 mg | 25% | |
*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.
