Lomo de Res, Cuban-Style Rib-Eye Steaks

Lomo de Res, Cuban-Style Rib-Eye Steaks

12 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    50 m
lilloli500
Recipe by  lilloli500

“This cut of meat is sold in most Mexican or Cuban groceries but can also be found or asked for at any butcher. It is a really thin cut (1/4 inch thick) of boneless rib eye, taken from the small end of the rib roast, you can pan fry it, but I suggest grilling it. I think it is best when taken straight off the grill, sliced and served with a warm tortilla.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 4 meal sized portions

Directions

  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 until you run out of steaks, pouring all remaining lime juice and beer over the top. Cover and refrigerate for 30 to 40 minutes. Do not marinate the steaks for longer than an hour, because the acid from the lime juice in the marinade will begin to cook the meat.
  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.

Share It

Reviews (12)

Rate This Recipe
dookie007
11

dookie007

I liked it but the Hubby and son said they could taste the beer. Maybe because I used corona which is a bit bitter. Next time I'll use a pale ale and orange slices or juice.

Too-Fresh
11

Too-Fresh

This recipe is amazing! I actually cooked it for my Cuban in-laws and they all loved it! The steak by itself is amazing, but we kicked it up a notch by adding a Creole mojo on top. The recipe for the mojo is as follows: 1. Mash 6 cloves of garlic (we used the whole ones you can get in a plastic jar) and place them in a bowl. 2. Add equivalent to a whole onion (sliced) into the bowl as well - an added secret is to use the onions from the marinade you made for the steaks instead of tossing them out! 3. Add the juice of two limes to the bowl. 4. Heat up two cups of pork-grease or canola oil in a saucepan on high. The key is to COOK IT ON HIGH UNTIL IT BEGINS TO SMOKE! As soon as the oil/grease begins to smoke, remove it from heat and pour it into the bowl you prepared with the garlic, onions, and lime juice! The heat from the hot oil will cook everything and make an awesome topping for the steak! Be careful because it will pop and sizzle when you add it! 5. Let the mixture sit until it cools a little (give it time to cook the onions and garlic).

dave
9

dave

wow dave England we all enjoyed this steak

More Reviews

Similar Recipes

Savory Garlic Marinated Steaks
(829)

Savory Garlic Marinated Steaks

Grilled Delmonico Steaks
(339)

Grilled Delmonico Steaks

Juicy Marinated Steaks
(60)

Juicy Marinated Steaks

Teriyaki Rib Eye Steaks
(36)

Teriyaki Rib Eye Steaks

Whiskey-Marinated Steak
(39)

Whiskey-Marinated Steak

Succulent Ribeye and Peppers
(44)

Succulent Ribeye and Peppers

Nutrition

Amount Per Serving (4 total)

  • Calories
  • 389 cal
  • 19%
  • Fat
  • 21.3 g
  • 33%
  • Carbs
  • 16.2 g
  • 5%
  • Protein
  • 27.9 g
  • 56%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 1103 mg
  • 44%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Juicy Marinated Steaks

>

next recipe:

Succulent Ribeye and Peppers