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RECIPE

Mexican Spice-Rubbed Ribeye with Lime Butter

Juicy ribeye steaks are coated in a smoky, warmly spiced blend of paprika, cumin, and chipotle, then grilled until deeply charred and tender. A bright lime and garlic butter melts over the steaks, balancing the bold spice rub with fresh citrus and richness.

25 minutes Total Time
SERVES 4 People
Easy Difficulty
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Mexican Spice-Rubbed Ribeye with Lime Butter

Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1 small garlic clove, minced
  • ¼ teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • 1½ teaspoons sweet paprika
  • 1½ teaspoons ground cumin
  • 1½ teaspoons chipotle powder
  • 4 (12-ounce) boneless ribeye steaks
  • Vegetable oil, for the grill
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How to Make It

  1. In a small bowl, combine the softened butter, garlic, lime zest, lime juice, and a pinch of kosher salt. Mix until smooth and set aside.
  2. In a separate bowl, combine the paprika, cumin, chipotle powder, and 1½ teaspoons kosher salt. Rub the spice mixture evenly over both sides of the steaks.
  3. Light a grill and heat to moderately high. Clean and lightly oil the grill grates to prevent the steaks from sticking.
  4. Place the steaks on the grill and cook, turning once, until lightly charred and the steaks reach about 125–130°F for medium-rare, about 4–6 minutes per side depending on thickness.
  5. Transfer the steaks to serving plates and immediately top each with a portion of the lime butter. Let the steaks rest for about 4 minutes before serving.
  6. For indoor cooking, heat a large cast-iron skillet or grill pan over moderately high heat. Lightly oil the pan and cook the steaks for about 4–6 minutes per side, adjusting the heat as needed to prevent the spice rub from burning.

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