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Recipes from the Man-O-Manischewitz Cookoff

Mint Mojito Rib Eye Steak

Home » Recipe Swap » Mint Mojito Rib Eye Steak

from Judy Armstrong - Prairieville, LA
Serves 6


  • 4 (8 ounch each) boneless, beef rib eye steaks
  • 2 teaspoons brisket or steak seasoning
  • 2 tablespoons extra virgin olive oil
  • 4 cloves garlic, minced
  • 3 shallots, thinly sliced
  • 4 limes
  • 1/2 cup light rum
  • 3 tablespoons fresh mint, chiffonade plus sprigs for garnish
  • Salt
  • White pepper


Season the beef steaks with the steak seasoning, 1 teaspoon pepper and 1 teaspoon salt. In a large (3 quart) cast iron skillet over medium high heat, heat the olive oil and add the rib-eye steaks. Cook for 2 minutes per side. Remove the steaks from the skillet, cover and set aside. Add the garlic and shallots to the skillet and sauté for 2 minutes. Remove 2 tablespoons zest from one lime. Squeeze 1/2 cup fresh lime juice. Peel and section the remaining limes. Add the lime juice and rum to the skillet and simmer for 5 minutes. Return the steaks to the skillet and simmer for 5 - 8 minutes, depending upon preferred degree of doneness. Add the fresh mint and half of the lime sections to the skillet and continue simmering for 2 minutes. Remove the steaks to a serving platter, top with the Mojito pan drippings, and garnish with remaining fresh lime wedges, zest and sprigs of mint.


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