Cuban Marinated Steak

Recipe View 1 mins Toast the Cumin Seeds (1 minute): In a small, dry skillet over medium heat, toast the cumin seeds, stirring constantly, until they turn a deep brown color and release their fragrant aroma. Immediately transfer the toasted seeds to a bowl to prevent burning. This step is crucial for unlocking the cumin's full flavor potential.

Recipe View 2 mins Prepare the Marinade: In the bowl with the toasted cumin seeds, whisk together the orange juice, vegetable oil, Montreal-style steak seasoning, lime juice, and dried oregano until well combined. The aroma alone will make your mouth water!

Recipe View 30 mins Marinate the Steaks (at least 30 minutes, or up to 8 hours): Place the rib-eye steaks in a large resealable plastic bag. Pour the Cuban marinade over the steaks, ensuring they are evenly coated. Seal the bag, removing any excess air, and massage the marinade into the meat. Refrigerate for at least 30 minutes, or for a more intense flavor, marinate for up to 8 hours.

Recipe View 5 mins Prepare the Grill: Preheat your outdoor grill to medium-high heat (about 375-450°F or 190-232°C). Lightly oil the grill grate to prevent sticking.

Recipe View 12 mins Grill the Steaks (6-8 minutes per side): Remove the steaks from the marinade, allowing any excess to drip off (discard the used marinade). Place the steaks on the preheated grill and cook for 6 to 8 minutes per side for medium-rare, or adjust the cooking time to your desired level of doneness. For a medium-rare steak, an instant-read meat thermometer inserted into the thickest part should read 130-135°F (54-57°C).

Recipe View 5 mins Rest and Slice (3 minutes): Once the steaks are cooked to your liking, remove them from the grill and let them rest on a cutting board for 3 minutes before slicing against the grain. This allows the juices to redistribute, resulting in a more tender and flavorful steak.