Delicious Grilled Steak

"Plan ahead, for this recipe the steaks need to sit on the counter in the lime/honey mixture until room temperature which might take a couple of hours, do not marinade the steaks in the mixture overnight the acid from the lime will "cook" the beef. The marinade mixture is enough for up to 16-24 ounces in total weight for all beef, for more beef then double the recipe, also the ingredient amounts may be adjusted to taste."
photo by Boomette photo by Boomette
photo by Boomette
Ready In:
2hrs 6mins




  • Remove the steaks from the fridge and place in a shallow dish.
  • In a bowl mix together the ginger, fresh garlic, honey and juice of 1 lime.
  • Drizzle the mixture over the beef and let sit out on the counter until the beef is room temperature (this might take a couple hours depending on the size of your steak, turning the beef occasionally in the mixture.
  • Start a charcoal fire or preheat gas grill (the fire should not be really hot and the rack should be positioned no more than 4-inches away from heat source).
  • Remove the room temperature beef from the mixture and season with black pepper (use NO salt at this point you can salt the beef after cooking).
  • Place the steak on the grill and spoon any remaining sauce over it.
  • For rare (steaks under under 1-inch thick) grill about 3 minutes per side.
  • For larger or more well-done steak increase the time slightly.

Questions & Replies

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  1. Scoutie
    I saw this on and was gonna post it, but here it is! I usually use T-bones. I have used honey and the hoisin sauce, I think I prefer the hoisin. The ginger really kicks this up a notch. Thanks for posting.
  2. Boomette
    I did the marinade only for my steak (so half of it). I loved it so much. I used honey. I loved the flavors of the lime and ginger, in fact everything. Thanks Kit. Made for 123 hit wonders.
  3. Juenessa
    I tripled the marinade for 6 steaks and it turned out great! I let the steaks marinate for about 6 hours. I have never used fresh ginger and LOVED it. The taste of this recipe is great; and it made the steaks so tender. Thanks, Kit!



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