Cuban-Style Rib Eye Steaks

Cuban-Style Rib Eye Steaks
Ready In:
55 minutes
Prep Time:
15 minutes
Cook Time:
10 minutes
Wait Time:
30 minutes


  • 1 (tablespoon) garlic powder
  • 1 (tablespoon) onion powder
  • 1/2 (tablespoon) seasoning salt
  • 1 (tablespoon) meat tenderizer
  • 1 (medium) onion, sliced
  • 1 (12.0 ounce bottle) bottle of beer
  • 1 1/4 (cup) lime juice
  • 2 (pound) rib eye steak, 1/4 inch thick


  1. Mix together the garlic powder, onion powder, meat tenderizer, and seasoning salt in a small bowl. Rub the seasoning blend into both sides of the steaks.
  2. Arrange 1/4 of the sliced onions in the bottom of a 9x13 inch pan, lay steaks across the onions, top with more onions and pour 1/4 cup of lime juice and 1/4 of the bottle of beer over the top; repeat these layers with the rest of the steaks and ingredients. Let marinate for at least 30 minutes.
  3. Preheat an outdoor grill for medium-high heat and lightly oil grate. Place steaks on the grill and discard the marinade.
  4. Grill the steaks to your desired degree of doneness, or about 2 minutes per side for well done. Remove from the grill and allow to rest for 5 minutes before slicing and serving with warm tortillas.

Nutrition Information

This nutrition information is an estimate only. We use software to calculate the nutritional analysis from the individual ingredients in each recipe. While we do our best to ensure accuracy, we make no representation or warranty regarding the information, and there can be no assurance that any of the information contained therein has not been, or will not be changed or altered.

amount per serving
Total Fat
Saturated Fat
Dietary Fiber
Vitamin A
Vitamin C


  • Jill
    Jill 111439

    Although I have reservations about using tenderizer (never used it before) I have to give this recipe TOP grades! It was restaurant quality YUMMY. My steaks were 3/4 inch thick and it was superb.

    over 3 years ago
  • Daniel
    Daniel 457262

    Haven't had this yet but sounds delicious and authentic. Well, except for the tortillas; I'm Cuban, we don't eat tortillas. Try with a a side of white rice and black beans!

    about 3 years ago
  • Kay
    Kay 620787

    I think I would rather use a thicker steak. I would use skirt steak to use in a tortilla.

    about 3 years ago
  • Emily
    Emily 775558

    My whole family loved this! We will definately put it in the regular rotation.

    almost 3 years ago
  • Linda
    Linda 978488

    what could be used in place of beer?

    over 2 years ago
  • 924724

    use ginger-ale

    over 2 years ago
  • Manuel
    Manuel 22435

    Loved it!

    over 1 year ago
  • April
    April 1290072

    Do you have to cook this on a grill or can you make it in the oven

    over 1 year ago
  • Chef Heather (Food on the Table)
    Chef Heather (Food on the Table) 25081

    Hi April! No, you don't have to cook these steaks on the grill. You can pan sear them. To do this heat a 12-inch nonstick skillet over medium high heat until hot. Add beef and cook 4 minutes. Turn and cook 4 minutes longer or to your desired doneness. If you do cook these in the oven, I recommend broiling them. Place steaks on broiling pan 3 inches from heat. Broil on both sides to desired degree of doneness; about 6-7 minutes total for medium rare. Allow steak to rest a minimum of 5 minutes before serving. And if you bake them, sear the steaks in skillet over medium-high heat until browned on both sides, then place in a 350 degree oven and cook to desired doneness, about 10-12 minutes for medium-rare.

    over 1 year ago
  • April
    April 1290072

    Thank you Chef Heather!!!!

    over 1 year ago