Mexican Birria Marinated Ribeye

The perfect steak to celebrate Cinco De Mayo! This recipe comes to us from the talented Leo Morales, owner and head chef of Barrel & Bones BBQ.


  • 2 Double Cut Ribeye (12/14oz, thicker the better)


  • 2 tbsp EVOO
  • 2 tbsp Worcestershire
  • 2 tbsp Apple Cider Vinegar
  • 1/2 cup Orange Juice


  • 2 tsp Paprika
  • 1 tsp Cayenne
  • 2 tsp Cumin
  • 2 tsp Garlic Powder
  • 2 tsp Onion Powder
  • 2 tsp Oregano
  • 2 tsp Chili Power
  • 2 tbsp Salt


  1. Place all wet ingredients in a bowl and start whisking the dry ingredients.
  2. Pierce both steaks with fork to get some deep pockets for the marinade to absorb.
  3. Season the steaks with the salt and allow 10 minutes to absorb.
  4. Massage the steaks with the marinade as you begin to place them into gallon Zip Lock bags or a vacuum sealer if you have one.
  5. Allow 3-4 hours minimum in the fridge to get the entire marinade to soak in (a little less with a vacuum sealed bag). 
  6. Preheat the Solo Stove Grill to about 475˙ and set steaks out 30 minutes before cooking.
  7. Place on Steaks on the Solo Stove Grill making sure that you hear the sizzle as you place. Avoid direct flame but keep on direct heat.
  8. Cook for 7 minutes and rotate clockwise.
  9. Cook until 115˙ and flip steaks.
  10. Cover the Grill and leave for 5 minutes.
  11. Check with a meat probe and pull at desired temperature. 135˙ works best for me.
  12. Enjoy!