Master the Grill: Juicy Mexican-Marinated Ribeye Steak with Spicy Avocado Salsa
Elevate your grilling experience this season with an unforgettable culinary masterpiece: the **Grilled Ribeye Steak**. This isn’t just any steak; it’s a meticulously crafted sensation featuring succulent ribeye steaks bathed in a vibrant Mexican-inspired marinade and perfectly complemented by a fresh, zesty, and spicy avocado salsa. Prepare for a truly juicy, intensely flavorful, and utterly crowd-pleasing meal that will become a staple in your summer repertoire.
There’s something inherently satisfying about the sizzle of steak on a hot grill, especially when it’s a perfectly tender, juicy **Grilled Ribeye Steak**. While a simple sprinkle of salt and pepper can often do the trick for a high-quality cut, sometimes you crave an extra layer of complexity and a burst of exciting flavors. That’s precisely what this recipe delivers.
Our Mexican-inspired marinade transforms ordinary ribeye into an extraordinary feast. It’s a harmonious blend of rich olive oil, pungent garlic, bright lime juice, earthy paprika, warm cumin, robust chili powder, and a hint of fiery cayenne pepper, all seasoned to perfection. This vibrant spice mixture not only infuses the ribeye with a deep, savory character but the acidity from the lime juice also works wonders in tenderizing the meat, ensuring every bite is incredibly soft and succulent.
Grilling steaks is an art form, and this time of year, it’s a pure delight to gather around the grill. Imagine pairing this expertly grilled ribeye with a crisp, refreshing **Lemon Arugula Salad** and flavorful **Mediterranean Vegetables**, all enjoyed with a fine glass of red wine. It’s the epitome of a perfect meal.
To further enhance the bold flavors of our marinated ribeye steaks, we’ve crafted a sensational spicy avocado salsa. This fresh, vibrant topping introduces a delightful contrast of creamy avocado, sweet and tangy pineapple, and a spicy kick from jalapeños. It’s an ideal pairing that brightens the rich steak and adds a dynamic texture, creating a balanced and exciting dish.
If you’re a fan of exceptional steak recipes, be sure to explore some of our other favorites, including **Grilled Flank Steak with Dry Rub**, **Asian Marinated Flank Steak**, **Beef Tenderloin Steaks with Creamy Blue Cheese Sauce**, or this impressive **Roast Beef Recipe**. Each offers a unique way to enjoy perfectly cooked beef.
Why Ribeye is the Ultimate Grilling Steak
The ribeye is often hailed as the king of steaks, and for good reason, especially when it comes to grilling. Its generous marbling—those intramuscular fat streaks—melts into the meat as it cooks, imparting incredible moisture, tenderness, and a rich, beefy flavor that’s unparalleled. This makes it exceptionally forgiving on the grill, allowing for a fantastic crust while remaining incredibly juicy on the inside. Whether you prefer it medium-rare or medium, a ribeye steak delivers a luxurious texture and robust taste that stands up beautifully to bold marinades like our Mexican blend.
The Secret to Flavor: Our Mexican Marinade
The magic of this grilled ribeye truly begins with its Mexican-inspired marinade. Each ingredient plays a crucial role in building layers of flavor and ensuring a tender, succulent steak.
- Olive Oil: Forms the base of the marinade, helping to distribute the spices evenly and keeping the steak moist during grilling. It also contributes a subtle fruity note.
- Garlic: Provides a pungent, aromatic foundation that is essential for depth of flavor in Mexican cuisine.
- Lime Juice: The hero tenderizer! The acidity of the lime juice gently breaks down muscle fibers, ensuring a tender bite. It also adds a bright, zesty tang that cuts through the richness of the beef.
- Paprika: Offers a sweet, peppery flavor and a beautiful reddish hue, hinting at the warmth of the spices within.
- Cumin: Earthy and slightly pungent, cumin is a cornerstone of Mexican spices, adding a warm, distinctive aroma.
- Chili Powder: A versatile blend that provides a deep, complex, and slightly smoky spice without overwhelming heat.
- Cayenne Pepper: (Optional, but highly recommended!) For those who love a little heat, cayenne delivers a wonderful spicy kick that awakens the palate. Adjust to your preference.
- Salt and Pepper: Fundamental seasonings that enhance all the other flavors, making them sing.
The Perfect Companion: Spicy Avocado Salsa
While the marinated ribeye is undeniably the star, the spicy avocado salsa is its perfect supporting act. This vibrant, fresh salsa provides a refreshing counterpoint to the rich, grilled meat, offering a balance of textures and temperatures.
- Avocado: Creamy and rich, it adds a luxurious texture and mellows the heat.
- Tomatoes: Diced Roma tomatoes provide a juicy, slightly acidic burst of freshness.
- Pineapple: The unexpected star! Sweet and tangy pineapple introduces a tropical sweetness that beautifully complements the spicy and savory elements.
- Jalapeño: Delivers a fresh, vibrant heat. Remove seeds and membranes for a milder version, or leave some for extra kick.
- Red Onion: Adds a crisp texture and a sharp, piquant flavor that contrasts with the creamy avocado.
- Lime Juice & Olive Oil: Bind the salsa together, enhancing freshness and adding a silky finish.
- Cilantro: A burst of fresh, herbaceous flavor that ties all the Mexican-inspired elements together.
This salsa isn’t just for steak; it’s so delicious you’ll want to make a double batch to enjoy with tortilla chips as an appetizer or alongside other Mexican dishes.
Recipe Ingredients
For exact ingredient amounts and detailed instructions, please refer to the full recipe card below. Here’s a closer look at the key components:
- Ribeye Steaks: When selecting your ribeye, aim for quality. Many grocery stores offer excellent “Delmonico ribeye steaks,” which are known for their exceptional tenderness and rich marbling. These qualities are crucial for a truly flavorful and juicy grilled steak. While ribeye is our top recommendation, this versatile Mexican marinade works beautifully to enhance the flavor and tenderness of any cut of steak you prefer.
- Marinade: The heart of our flavor profile, this marinade is built on a base of high-quality olive oil and fresh lime juice, combined with finely minced garlic. The robust spice blend includes aromatic cumin, smoky chili powder, a touch of vibrant paprika, and a pinch of cayenne pepper for an optional, yet delightful, heat. This combination creates a depth of flavor that deeply penetrates the meat.
- Avocado Salsa: This spicy and refreshing avocado salsa is not only an outstanding accompaniment to grilled beef but also shines as a standalone dip with chips or as a topping for other Mexican-inspired meals. It’s so good, you might find yourself making a larger batch! This vibrant salsa features creamy avocado, sweet and juicy pineapple, ripe tomatoes, spicy jalapeños (seeded for less heat, if desired), and crisp red onion, all brought together with a zesty lime juice dressing.
How Do I Make Grilled Ribeye Steak?
Achieving a perfectly grilled ribeye is simpler than you might think. Follow these steps for a tender, flavorful steak every time:
Step 1: Create the Mexican Marinade: In a small mixing bowl, combine all the marinade ingredients: olive oil, minced garlic, fresh lime juice, paprika, cumin, chili powder, cayenne pepper (if using), salt, and black pepper. Whisk them together until well blended. Place your ribeye steaks in a large resealable bag, a shallow container, or a bowl. Pour the prepared marinade over the steaks, ensuring each surface is thoroughly coated. Use your hands to gently massage the mixture into the meat.
Step 2: Marinate and Prepare for Grilling: Transfer the marinated steaks to the refrigerator and let them marinate for at least 2 hours. This duration allows the flavors to meld and the lime juice to tenderize the meat without overdoing it. Approximately 30-45 minutes before you plan to grill, remove the steaks from the refrigerator and let them come to room temperature. This crucial step helps the steaks cook more evenly and ensures a consistent doneness throughout.
Step 3: Grill to Perfection: Preheat your grill to medium-high heat. Once hot, place the marinated ribeye steaks directly on the grill grates. Cook until they achieve a beautiful golden-brown sear and develop slightly charred edges, typically about 4 to 5 minutes per side. For an accurate measure of doneness, use a meat thermometer:
- Medium-Rare: Grill for another 4 to 5 minutes after flipping, aiming for an internal temperature of 135 degrees F (57 degrees C).
- Medium: Continue grilling for 5 to 7 minutes after flipping, reaching an internal temperature of 140 degrees F (60 degrees C).
- Medium-Well: Grill for 8 to 10 minutes after flipping, targeting an internal temperature of 150 degrees F (66 degrees C).
Step 4: Rest and Slice the Steak: Once your steaks reach your desired internal temperature, immediately transfer them to a clean cutting board or a serving platter. Loosely tent them with aluminum foil and allow them to rest for at least 5 to 10 minutes. This resting period is critical; it allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the ribeye against the grain, or serve them whole alongside your freshly prepared Spicy Avocado Salsa.
Step 5: Prepare the Spicy Avocado Salsa: While the steak rests, prepare your salsa. In a medium bowl, gently combine the diced Roma tomatoes, jalapeños, pineapple, red onion, and avocados. In a separate small mixing bowl, whisk together the extra virgin olive oil, fresh lime juice, minced garlic, chopped cilantro, and season with salt and pepper to taste. Pour this vibrant dressing over the avocado salsa mixture and gently stir to coat all the ingredients. Serve immediately with your grilled ribeye.
Tips for Achieving the Ultimate Grilled Ribeye
To ensure your grilled ribeye steak is consistently perfect, keep these expert tips in mind:
- Start with Quality Steak: A good ribeye, especially one with visible marbling, is the foundation of a delicious grilled steak. Look for cuts that are at least 1 to 1.5 inches thick for best results.
- Bring to Room Temperature: As mentioned, taking your steak out of the fridge 30-45 minutes before grilling allows it to cook more evenly from edge to center.
- Preheat Your Grill Thoroughly: A hot grill is essential for a beautiful sear and those coveted grill marks. Don’t rush this step.
- Clean and Oil Your Grates: To prevent sticking and ensure a perfect release, always clean your grill grates before heating, and then lightly oil them before placing the steak down.
- Don’t Overcrowd the Grill: Give your steaks space. If the grill is too full, the temperature will drop, and your steaks will steam instead of sear.
- Use a Meat Thermometer: This is the most reliable way to ensure your steak reaches your preferred doneness without overcooking. Insert it into the thickest part of the steak, avoiding bone.
- The Importance of Resting: Resist the urge to cut into your steak immediately! Resting allows the muscle fibers to relax and reabsorb the juices, preventing them from spilling out when sliced.
What to Serve with Your Mexican Ribeye
This flavorful Grilled Ribeye Steak with Spicy Avocado Salsa pairs wonderfully with a variety of sides. Here are some suggestions to complete your meal:
- Classic Grilled Sides: Grilled corn on the cob, grilled asparagus, or grilled bell peppers.
- Rice and Beans: A simple side of cilantro-lime rice or black beans for a traditional Mexican touch.
- Fresh Salads: Beyond the lemon arugula salad, a simple green salad with a light vinaigrette or a vibrant quinoa salad would be excellent.
- Roasted Vegetables: Our Mediterranean Roasted Vegetables are a fantastic choice, but any roasted root vegetables or broccoli would also work.
- Warm Tortillas: Serve with warm corn or flour tortillas for making delicious steak tacos.
Storage Tips
Should you have any delectable leftovers, proper storage is key to enjoying them later. You can store cooked ribeye steak in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 2 months. When reheating, it’s best to do so gently to avoid drying out the steak. A low oven (around 250°F / 120°C) until warmed through, or a quick sear in a hot skillet, are great options to maintain its juiciness.
Recipe FAQ
Preventing steak from sticking to the grill involves a couple of key steps. Firstly, ensure your grill grates are thoroughly cleaned before heating. Leftover bits of food can cause sticking. Secondly, once the grill is hot, lightly oil the grates with a high-smoke-point oil (like canola or grapeseed oil) using a paper towel held by tongs. You can also lightly brush the seasoned steak itself with a little oil. This combination ensures a clean, lubricated surface for your steak.
For this Mexican marinade, we recommend marinating the steak for about 2 hours in the refrigerator. This allows sufficient time for the flavors to penetrate the meat and the lime juice to work its tenderizing magic. It’s crucial not to over-marinate when using citrus, as prolonged exposure (typically more than 2-3 hours) can start to “cook” the meat and break down its fibers too much, leading to a mushy texture. Always bring your steaks to room temperature for 30-45 minutes before grilling for more even cooking.
Yes, absolutely! Resting the beef after grilling is a non-negotiable step for a truly juicy and tender steak. Once your meat thermometer indicates the desired internal temperature, remove the steak from the grill and loosely tent it with aluminum foil. Let it rest for 5 to 10 minutes. This critical period allows the internal temperature to equalize and, more importantly, for the juices within the meat to redistribute throughout the entire steak, rather than spilling out onto your cutting board when you slice into it.
When selecting a ribeye, look for good marbling – small flecks of fat distributed throughout the meat. This marbling melts during cooking, providing juiciness and flavor. Choose a steak that is at least 1 to 1.5 inches thick for easier grilling and better temperature control. The color should be a bright cherry red, indicating freshness.
For ribeye, a medium-high heat (around 450-500°F or 230-260°C) is ideal. This allows for a great sear and crust on the exterior while leaving the inside tender and juicy. After searing both sides for a few minutes, you can move the steak to a slightly cooler part of the grill, or lower the heat, to finish cooking to your desired doneness without burning the outside.
More Steak Recipes
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Grilled Ribeye Steak
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Ingredients
- 4 – 10- ounce ribeye steaks, Certified Angus Beef ®
- 1/4 cup olive oil
- 4 cloves garlic , minced
- 1 lime, juiced
- 2 teaspoons paprika
- 2 teaspoons cumin
- 1 1/2 teaspoons chili powder
- 1/4 teaspoon cayenne red pepper , {optional}
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 medium roma tomatoes, seeded, diced
- 1 jalapeño, diced {remove seeds for less heat}
- 1/2 cup pineapple, diced
- 1/2 cup red onion, diced
- 2 medium avocados, core, peel and diced
- 2 tablespoons extra virgin olive oil
- 2 tablespoon lime juice
- 1 clove garlic , minced
- 1/4 cup cilantro, chopped
- Salt and pepper to taste
Instructions
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In a small mixing bowl, combine the olive oil, minced garlic, fresh lime juice, paprika, cumin, chili powder, cayenne pepper (if using), salt, and black pepper. Place the steaks in a large resealable bag, a container, or a bowl, and pour the marinade over them. Ensure the mixture is smeared thoroughly over the entire surface of the steaks for even coating.
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Marinate the steaks in the refrigerator for approximately 2 hours. When you’re ready to grill, remove the steaks from the fridge and allow them to come to room temperature for about 30-45 minutes before placing them on the grill. This promotes even cooking.
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Preheat your grill to medium-high heat. Place the marinated steaks directly on the hot grill grates and cook until a golden-brown crust forms with slightly charred edges, which typically takes about 4 to 5 minutes.
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Flip the steaks over and continue to grill for an additional 4 to 5 minutes for medium-rare (internal temperature of 135°F / 57°C), 5 to 7 minutes for medium (140°F / 60°C), or 8 to 10 minutes for medium-well (150°F / 66°C). Always use a meat thermometer for accuracy.
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Once cooked to your preference, transfer the steaks to a cutting board or platter. Loosely tent them with foil and let them rest for about 5 to 10 minutes. This essential step allows the juices to redistribute throughout the meat, ensuring a tender and moist steak. Slice the ribeye against the grain or serve whole with the Spicy Avocado Salsa on the side.
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For the Spicy Avocado Salsa: In a medium bowl, combine the diced tomatoes, jalapeños, pineapple, red onion, and avocados. Gently stir them together. In a small separate mixing bowl, whisk together the extra virgin olive oil, lime juice, minced garlic, chopped cilantro, and season with salt and pepper to taste. Pour this dressing over the avocado salsa and gently stir to combine. Serve immediately with the grilled ribeye.
Notes
- When preparing steak with spices or a dry rub, it’s beneficial to use a small amount of oil to help the seasonings adhere to the meat and create a better crust during cooking.
- For optimal results, marinate the steak for a couple of hours in the refrigerator. Before grilling, pull the steaks out to allow them to come to room temperature. This promotes more even cooking. If your marinade contains citrus, limit marination time to no more than two hours to prevent the acid from breaking down the meat’s texture too much, which can lead to a mushy consistency.
- The resting period after grilling is crucial. Once your meat thermometer indicates the steak has reached your desired internal temperature, remove it from the grill and loosely tent it with foil. Allow it to rest for 5 to 10 minutes. This allows the juices to redistribute throughout the steak, ensuring every bite is tender and flavorful.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post is sponsored by the Certified Angus Beef ® brand in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.