I made my Smokey Lime Ribeye steaks for dinner, and we had nothing else. Just steak. When a steak is that good, you just don’t need anything on the side. Jason woke up from his nap kind of late; I had the ice cream cooling in the refrigerator, and I just didn’t want to make anything else. A good helping of meat, followed by some ice cream sounded like a winner to both of us after a day like today!
As far as steaks go…there are literally endless amounts of marinades you can use. Some folks prefer to just season with salt and pepper and call it good, and others go to great lengths tenderizing and fussing over them. Personally, I want more than just salt and pepper – while keeping the overall flavors to a minimum. I do have one of my very own lengthy marinades that I use sometimes when I have a lot of time to kill, and it’s definitely a winner. However, I have this simple one as well that I use when I am in a crunch. Time spent marinating is completely up to you. There’s really no wrong answer to the question of how long. Most of the time a good rule of thumb is at least an hour, but longer is always better. Even 24 hours can be done.
In terms of ingredients – a marinade usually has an oil of some sort, an ingredient with acidity to break up the meat proteins (acts as a tenderizer) and spices. So really, you have a lot of room to play here. I call these my Smokey Lime Ribeyes because the marinade I like to use has a lime for it’s acidity and the spices are a little bit on the spicy/smokey side. I have used this marinade for ribeyes, rib steaks, t-bones…you can really use it on whatever you want. Even soaking a london broil or a flank steak in this would be awesome.
- 2 grass-fed steaks of your choice (in this case I had ribeyes)
- 1/2 c. coconut oil, melted
- 4 garlic cloves, minced
- 1 shallot, minced
- juice of 1 lime
- 1 tbsp. smoked paprika
- 1 tbsp. cumin
- 1 tbsp. chili powder
- 1/2 tbsp. sea salt
- 1 tsp. black pepper
- Combine melted coconut oil, lime juice, garlic, shallot and spices in a bowl with a wisk.
- Place steaks in a baking dish and pour marinade over top.
- Turn steaks over to coat both sides.
- Marinate as long as you can — up to 24 hours. I usually shoot for around 4 hours most of the time. It also helps if you frequently rotate or turn the steaks to keep them well coated, but this is not necessary.
Grilling your steak is always more fun than any other cooking method and hands-down tastes the best; however, on rainy days like this one I always turn to my trusty broiler. In fact, I use my broiler on a weekly basis. It is so easy to use, easy for cleanup and the best thing is that it’s super direct and fast. Perfect for steaks.
In this case, heat up your broiler. Cook steaks for 6-8 minutes per side depending on their thickness. Remember, beef (especially in the form of a steak) can easily be eaten slightly red/pink. Personally, I cook them for about 6 minutes a side and then tent them with foil for about 10 minutes while they rest. Not only does letting your meat rest allow the juices to soak back into the meat, but having the foil on top will cook your steaks just a bit more to where you don’t need to fear them being undercooked. Perfect method; works for me everytime.
Hope you try this marinade on your next piece of meat. I have never tried it, but I assume this marinade would be really good for pork as well. Pork chops! Someone try it and let me know!