Prepare the rub.  Mix the garlic, adobo, cumin, oregano, pepper and salt together and rub the seasoning blend on the ribeye.

Marinate the ribeye.  Place the ribeye in a Ziploc bag, with the onions.  Add the lime and orange juice.  Seal the bag and refrigerate for about thirty minutes, but no longer than one hour.

Grill the ribeye.  Remove steaks from marinade, shaking off any excess. Discard used marinade. Grill steaks on the preheated grill until seared on the outsides and still slightly pink in the centers, 6 to 8 minutes per side. An instant-read meat thermometer inserted sideways into the center of the thickest steak should read 140 degrees F (65 degrees C). Let steaks rest for 3 minutes before slicing.

2 pounds beef rib-eye steaks
2 tablespoons olive oil
1/2 onion, sliced
2 teaspoons garlic powder
1 teaspoon of adobo powder
1/2 teaspoon cumin powder
1 1/2 teaspoons dried oregano
1 teaspoon ground pepper
1 teaspoon of kosher salt
1/4 cup of orange juice
1/2 cup of lime juice