Cuban Marinated Grilled Rib Eye Steak is as wonderful and special as any meat eating and grilling enthusiast could ever hope for. Many countries and cultures have grilled steaks in their cuisines, of course, but Cuban Marinated Grilled Rib Eye Steak is unique. This is because of the specific marination ingredients and preparation method – and it is very Cuban!
Cuban Marinated Grilled Rib Eye Steak Recipe-
- 2) beef rib eye steaks, about 8 to 12 oz. each (depending on how hungry you are!)
- 1/2 cup Tropicana Premium Orange Juice (strain off the pulp and discard)
- 1/4 cup sour orange juice
- 1 tsp. cumin seeds
- 2 tbsp. dried oregano leaves
- 2 tbsp. dried thyme leaves
- 2 tbsp. fresh lime juice
- 2 tbsp. vegetable oil
- 2 tbsp. Montreal style steak seasoning
- oil spray, for grilling
- In a small saucepan over medium heat, fry the cumin seeds. Stir continuously, until the seeds smell toasty and have turned a deep, dark brown – this should only take a minute or two.
- As soon as they are done, remove from the burner and pour the seeds into a bowl – you want them to stop cooking right away.
- Add and stir into the bowl the sour orange juice, pure orange juice, lime juice, oil, steak seasoning, thyme and oregano.
- Place the steaks inside a large Ziploc plastic bag, pour the orange juice marinade over the meat. Zip the bag almost all the way closed, then squeeze out all the air that you can, and seal it tight.
- Place the bag in the fridge, and allow the steaks to marinate for at least 2 hours. Longer is even better. The longer the marination, the stronger the flavor your steaks will have.
- About 15 minutes before you are ready to cook your steaks, preheat your grille. Lightly oil the grate with a spraying of vegetable oil.
- Take the steaks out of the marinating bag. You can either discard the marinade, or save it. It will be still good enough to marinate one more round of steaks, especially if you add just a bit of fresh ingredients.
- Shake off any excess marinade from the steaks, and place them on the grille.
- Grille them until they are nicely seared on both sides, but still pink inside. 6 to 8 minutes per side will give you medium rare. If you want rare, reduce the time to just 3 to 4 minutes per side. I don’t recommend grilling them until well done, because Cuban steaks are “rarely” eaten that way. It is, of course, your choice. The unique marinating will still give you the authentic flavor.
- When you have reached the desired level of cooking, remove from the grille. Allow the steaks to sit and “set up” for 2 to 3 minutes.
- Serve your Cuban Marinated Grilled Rib Eye Steaks right away, while still nice and hot.
Note: For more great, authentic Cuban recipes, click here.
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