Description
A delightful dish that combines bold flavors and a touch of sweetness, featuring juicy ribeye steaks marinated in a zesty tequila and honey mixture, grilled to perfection, and topped with a luscious lime butter.
Ingredients
- Ribeye steak: 2 pieces, about 1 inch thick (approximately 1.5 lbs total)
- Fresh jalapeños: 2, sliced
- Honey: 2 tablespoons
- Tequila: 1/4 cup
- Lime: 1, juiced and zested
- Butter: 4 tablespoons (unsalted)
- Garlic: 2 cloves, minced
- Salt: 1 teaspoon
- Black pepper: 1 teaspoon
- Olive oil: 1 tablespoon (for grilling)
Instructions
- Mix tequila, honey, lime juice, lime zest, minced garlic, salt, and black pepper in a bowl. Whisk until well combined.
- Place ribeye steaks in a resealable plastic bag or shallow dish and pour the marinade over them. Seal the bag or cover the dish and refrigerate for at least 1 hour, up to 4 hours.
- In a small saucepan, melt unsalted butter over low heat. Add remaining lime juice and zest, stirring to combine. Set aside.
- Preheat grill to medium-high heat. Lightly oil the grill grates with olive oil. Remove steaks from marinade and grill for 4-5 minutes on one side, then flip and grill for another 4-5 minutes for medium-rare.
- Let the steaks rest for about 5 minutes, then slice against the grain and arrange on a serving platter. Top with grilled jalapeños and drizzle with grilled lime butter. Serve immediately.
Notes
- For a spicier kick, add more jalapeños or cayenne pepper to the marinade.
- Remove seeds from jalapeños for a milder flavor.
- Experiment with different cuts of steak like flank or skirt steak.
- Grilled lime butter can be made ahead of time and stored in the refrigerator.
Nutrition
- Serving Size: 1 steak
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 50g
- Cholesterol: 120mg
Keywords: steak, grilling, tequila, honey, lime, jalapeño