Counter 01 · Beef & Steak
Sweet Paprika and Garlic Marinated Grilled Ribeyes
Thin ribeyes soaked in a brick-red paste of sweet paprika, garlic, orange juice and oregano, then grilled hot and fast over charcoal for a lacquered, smoky crust.
- Prep
- 15 min
- Cook
- 8 min
- Serves
- 4
- Level
- Easy
Walk through any Doral backyard on a Sunday and you will smell something close to this: thin ribeyes painted with paprika, garlic and a little citrus, hitting a kettle grill until the edges char. Thinner steaks are the point here. At about 3/4 inch they soak up the marinade in two hours and cook through in six minutes. Pat off the excess before grilling, because a dripping marinade steams the meat and burns the sugars in the paprika before the crust forms.
Method
-
Whisk the paprika, garlic, orange juice, olive oil, vinegar, oregano, cumin, salt and pepper into a loose red paste.
-
Lay the ribeyes in a zip-top bag or shallow dish, pour in the marinade and massage it into every surface. Refrigerate for 2 to 4 hours; longer and the citrus turns the edges mealy.
-
Light a full chimney of charcoal and spread the coals in an even layer once they are ashed over. Set the grate in place, cover and heat for 5 minutes, then scrape and oil the grate.
-
Lift the steaks out and wipe away the thick clumps of marinade with paper towels, leaving a thin red coating.
-
Grill over direct heat, lid off, for 3 minutes until dark marks form and the steak releases on its own. Flip and cook 2 to 3 minutes more, to 130 F in the center for medium-rare.
-
Move the steaks to a board, rest 5 minutes, and serve whole with lime wedges or sliced across the grain.
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