Instructions:

Marinate the Steaks:

In a small bowl, combine olive oil, garlic, smoked paprika, cumin, chili powder, coriander, black pepper, and lime juice.

Generously rub the marinade over both sides of the ribeye steaks.

Cover and refrigerate for at least 30 minutes to 1 hour to allow the flavors to infuse.

Preheat the Grill or Skillet:

Heat a grill or cast-iron skillet to medium-high heat. Make sure the grill grates or skillet are well-oiled to prevent sticking.

Cook the Steaks:

Remove the steaks from the refrigerator and let them come to room temperature (about 10-15 minutes).

Season both sides with salt just before placing them on the grill/skillet.

Cook the steaks for about 4-5 minutes per side for medium-rare, or longer if you prefer a different doneness. Use a meat thermometer for accuracy (130°F for medium-rare).

Rest the Steaks:

Once cooked, transfer the steaks to a cutting board. Let them rest for 5-10 minutes to retain juices.

Slice and Serve:

Slice the ribeye steaks against the grain for maximum tenderness.

Garnish with fresh cilantro and serve with lime wedges.

Add optional grilled onions or peppers on the side for an authentic Mexican touch.

Serving Suggestions:

Pair the steaks with warm tortillas, guacamole, and salsa for a taco-style meal.

Serve alongside Mexican rice, refried beans, or a fresh salad.

Enjoy this juicy and flavorful steak with a touch of Mexican spice! 🌮🌿