Rib eye steak marinated in cajun seasonings combined with fresh lime juice, honey and a light oil; then grilled to your liking. Make it as mild or spicy as you like, either way, it will be your new favorite marinade!
Grilling season is officially upon us here in NJ and though we mostly grill a lot of chicken in the summer, steak is our guilty pleasure. Steak just tastes so much better when grilled so I’m always looking for a new way to marinate them with fresh flavors and this Cajun Lime Grilled Rib Eye Steak will definitely be a new favorite!
There are several types of steak cuts that work well on the grill like Porterhouse, Strip Steak, T-Bone, Flank Steak or even Top Sirloin; however, Rib Eye is my favorite cut. Rib Eye is also known as Delmonico or Cowboy Steak and is well marbled with fat throughout the cut. Since I prefer my beef medium well (inside is a little pink), this helps keep the meat from drying out and it’s still juicy even when cooked a bit longer.
For this recipe you’ll need your favorite cut of steak, cajun seasoning, lime juice, honey, salt and a light oil; I used Canola. I purchased cajun seasoning already mixed, but if you’d like to make it yourself, you can use this recipe. The measurements in the recipe card below were what I used, and was just enough spice for my family; however, if you like your food on the spicier side, adjust the measurement for the cajun seasoning.
Combine all ingredients in a bowl and whisk until smooth; then add your steak and the mixture to a resealable plastic bag. Marinate the steak in the refrigerator for at least 2 hours; though I found that it was much more flavorful after marinating overnight. When it’s time to grill your steak, remove from the refrigerator and allow it to come to room temperature for at least 15 minutes prior to grilling.
Place your steak on a preheated grill and discard the marinade. Sear the steak on high on both sides; then move to the side and finish cooking the steak to your liking. The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.
Proper Internal Meat Temperatures
- Rare--cool red center 125°F (52°C)
- Medium Rare--warm red center 135°F (57°C)
- Medium–warm pink center 145°F (63°C)
- Medium Well–slightly pink center 150°F (66°C)
- Well Done–little to no pink 160°F (71°C)
My family loved this recipe for Cajun Lime Grilled Rib Eye Steak ; it was so delicious and so flavorful. I served ours with Sriracha Lime Roasted Cauliflower, a baked potato and tossed salad. ~Enjoy!
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Cajun Lime Grilled Rib Eye Steak
Ingredients
- 4- (7oz) Rib Eye Steaks, uncooked weight
- 1/2 tbsp. Cajun Seasoning
- 3 Limes, juice only
- 2 tbsp. Honey
- 2 tbsp. Canola Oil
- 1/2 tsp. Kosher Salt
Instructions
- Combine all ingredients in a bowl and whisk until smooth; then add your steak and the mixture to a resealable plastic bag. Marinate the steak in the refrigerator for at least 2-24 hours. (Note: I found that the beef was much more flavorful after marinating overnight).
- Preheat your grill. Remove the steak from the refrigerator and allow it to come to room temperature for at least 15 minutes prior to grilling.
- Place your steak on the grill and discard the marinade. Sear the steak on high on both sides; then move to the side and finish cooking the steak to your liking. (Cooking times may vary).
Notes
Nutrition
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