Grilled Southwestern Rib-eye Steak

The marbling in a rib-eye steak makes for a very flavorful and juicy steak without a lot of effort. The complex flavor developed by the dry rub seasoning is amazing and the marinade adds a final layer of flavor, making your mouth water in anticipation.

Yield Serves 4


  • 4 1” thick rib-eye steaks
  • 1 tsp. granulated garlic
  • 2 tbsp. smoked paprika
  • 2 tsp. ground coriander
  • 2 tsp. dried mustard
  • 1 tbsp. brown sugar
  • 2 tsp. Mexican oregano
  • 2 tbsp. chili powder
  • 2 tsp. Kosher salt
  • 2 tsp. black pepper
  • 1 tsp. ground cumin

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Combine dry seasonings; sprinkle seasoning mix onto both sides of the steaks, rubbing into the meat. Place steaks in a re-sealable plastic bag. Refrigerate for an hour.

Whisk together oil, wine and red wine vinegar. Add minced garlic and chopped red onion; pour mixture over steaks, turning to coat. Reseal bag and place steaks in the refrigerator 4 hours, turning 2-3 times.

Remove steaks from marinade; pat dry and allow to come to room temperature. Grill steak over coals or gas until done to your liking. Allow to stand 10 minutes before serving.