Get swept away to the Caribbean with the tropical taste of these Certified Hereford Beef ribeye steaks.
The best way to know if your meat is fully cooked is to check the internal temperature with an instant-read thermometer.
2 Certified Hereford Beef ribeye steaks, cut 1 inch thick (about 12 ounces each)
3 tablespoons chopped fresh cilantro, divided
2 teaspoons ground cumin
1/4 to 1/2 teaspoon ground red pepper
4 fresh pineapple slices, cut 1/2 inch thick
1 medium red bell peppers, cut in half lengthwise
1 medium lime
Combine 2 tablespoons cilantro, cumin and ground red pepper, as desired; press evenly onto beef steaks.
Place steaks on grid over medium, ash-covered coals; arrange pineapple slices and bell pepper halves around steaks. Grill steaks, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill pineapple 8 minutes or until heated through, turning once. Grill bell pepper 6 to 8 minutes or until tender, turning occasionally.
Meanwhile, grate 2 teaspoons peel and squeeze juice from lime. Set aside.
Chop pineapple and bell pepper into 1-inch pieces. Combine remaining 1 tablespoon cilantro, 2 teaspoons lime peel and lime juice in medium bowl; stir in pineapple and bell pepper. Season with salt, as desired. Carve steaks into slices; season with salt, as desired. Serve with salad.
This boneless steak is rich, tender, juicy and full-flavored, with generous marbling throughout.More About Cuts