Chile Rubbed Ribeye Steaks with Cilantro Butter
2015-06-12 09:16:47
Serves 4
When you think of cooking over an open flame, a thick juicy steak is one of the first things that comes to mind. Take steak night up a notch with these tender, juicy rib-eyes that are packed with flavor. This recipe is from our friend Ray "Dr. BBQ" Lampe, who tells us these would go very well served with green chile cornbread and pinto beans.
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
CILANTRO BUTTER
- 2 teaspoons olive oil
- ½ cup finely chopped cilantro leaves
- 1 large shallot, minced
- 1 clove garlic, minced
- Pinch of finely ground black pepper
- 1 stick of butter, at room temperature
CHILI RUB
- 4 tablespoons good-quality chili powder
- 2 tablespoons salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 1/3 cup olive oil.
- 4 USDA Choice or better bone-in rib-eye steaks, 1½ inches thick
Instructions
- At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-x-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
- One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granu¬lated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides of the steaks. Refrigerate until it is time to cook.
- Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.
Notes
- Reprinted with permission from Ribs, Chops, Steaks & Wings by Ray Lampe, published by Chronicle Books, © 2014
Adapted from Ribs, Chops, Steaks & Wings by Ray Lampe
Adapted from Ribs, Chops, Steaks & Wings by Ray Lampe
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