Lime Garlic Cilantro Ribeye

Ingredients

• 1 ribeye steak (12–16 oz)
• 1 tsp kosher salt
• 0.5 tsp black pepper
• 1 lime juice (Juice of 1 lime; additional squeeze for serving)
• 3 cloves garlic (minced)
• 0.25 cup fresh cilantro (chopped; extra for topping)
• 1 tbsp olive oil (Optional, for extra moisture and searing; recipe also says to add a touch of oil to the pan)

Steps

1. 1

   Pat the ribeye dry with paper towels.

2. 2

   Season both sides of the steak with the kosher salt and black pepper.

3. 3

   In a small bowl, combine the lime juice, minced garlic, chopped cilantro, and olive oil if using.

4. 4

   Rub the marinade all over the steak so it is well coated.

5. 5

   Marinate for at least 30 minutes, or refrigerate for up to 4 hours for deeper flavor.

6. 6

   Heat a large skillet, preferably cast iron, over high heat until hot.

7. 7

   Add a touch of oil to the hot skillet.

8. 8

   Add the steak and sear for 3–4 minutes per side, until a crust forms.

9. 9

   Continue cooking until the internal temperature reaches 135°F for medium, then remove the steak from the heat.

10. 10

    Let the steak rest for 5–10 minutes.

11. 11

    Top with extra cilantro and a squeeze of lime juice, then serve.

Notes

The source does not specify an amount for the extra pan oil, cilantro topping, or finishing lime squeeze. The listed 12–16 oz steak is a range; nutrition and grams are estimated using its midpoint (14 oz).

Nutrition per serving

• main
• gluten-free
• low-carb
• skillet
• seared