Fiesta Rib Eye Steaks

Big, bold backyard cooking with a Tex-Mex twist. Thick-cut rib eye steaks get a quick double-sided lime juice splash that brightens the marbling and tenderizes the surface, then go straight onto the grill over medium coals for the kind of char that defines summer.

While the steaks sizzle, a foil-wrapped stack of flour tortillas sits on the cooler edge of the grate to warm through. The shredded Colby and Monterey Jack get scattered over the hot steaks at the end so the residual heat melts them into a salty, gooey blanket. Salsa goes on the side for spooning into a torn-off piece of tortilla with a slice of steak. Half steak dinner, half DIY taco bar, all-in delicious.

Pro Tips

• Take the steaks out of the fridge 30 minutes before grilling. Cold meat sears unevenly and overcooks the outside before the center warms up.
• Don’t marinate longer than 30 minutes. Lime juice is acidic enough to start denaturing the surface protein and turn the texture mealy.
• Grill over medium (not screaming-high) coals. Rib eye is fatty and high heat causes flare-ups that turn the crust black before the inside cooks.
• Pull steaks 5°F (3°C) below your target temperature. Carryover heat finishes the cook while the cheese melts on top.
• Rest the steaks 5 minutes before serving. Cutting too soon spills the juices onto the cutting board instead of into the meat.

Variations

• Add a teaspoon of chipotle powder or smoked paprika to the lime juice for a smoky kick.
• Swap the cheeses for queso fresco crumbled on top and a squeeze of fresh lime at the table.
• Serve with grilled bell peppers and onions for a true fajita-platter experience.