Cooking for 5 people
Ingredients
- 2 10 oz.
ribeye steaks
- 2 tbsp.
olive oil
- 1/3 cup
soy sauce
- 4
scallions, thinly sliced
- 2
small limes, fresh squeezed
- 3 cloves
garlic, minced
- 1/2 tsp.
ground cumin
- 3 tbsp.
light brown sugar
- 1/3 cup
fresh cilantro, roughly chopped
1Food Prep
In a medium-sized bowl, mix together your marinade ingredients. Pour your marinade into a resealable bag with the steaks and massage it into the meat. Place the bag with your steaks in the refrigerator for at least 1 hour up to overnight.
2Grill Prep
Fuel: We recommend Kingsford™ Original Charcoal Briquets
Method: Direct-Heat Grilling
Temp: 450°F (High Heat)
3The Cook
When you’re at temp, put cooking oil on a folded paper towel. Grab the oiled paper towel with long-handled tongs and oil the grate thoroughly.
Place your steaks on your grill, discarding any leftover marinade. Cook your steaks until they reach an internal temperature of 145ºF.
Then, remove your steaks from the grill and let them rest for 5 minutes before slicing. These steaks are delicious as is or served with all of your favorite taco fixings!
For safe meat preparation, reference the USDA website.
