Ingredients
1/2 lime, juiced
2 tsp carne asada seasoning
1 tbsp olive oil
1 (225 g) boneless ribeye steak
Directions
Step 1
In a resealable plastic bag, combine lime juice, carne asada seasoning, and oil. Add the ribeye steak, seal the bag, and marinate in the refrigerator for 30-45 minutes.
Step 2
Drain the marinade and allow the steak to reach room temperature, approximately 30 minutes. Pat the steak dry to remove any excess moisture.
Step 3
Preheat the grill to 260°C (500°F) and lightly oil the grate.
Step 4
Place the steak on the grill over direct heat. For a rare doneness, cook the steak until browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 52°C (125°F).
Step 5
Remove the steak from the grill and let it rest for 5 minutes before serving.