Chile-Rubbed Ribeye Steak with Cilantro Butter
Yield
4
RECIPE Ingredients
- 2 teaspoons olive oil
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 pinch coarsely-ground black pepper
- 1 stick butter, at room temperature
- 4 tablespoons good-quality chile powder
- 2 tablespoons salt
- 1 teaspoon granulated garlic
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 4 Pasture Raised Bone-In Rib-Eye Steaks, 1 1/2 inches thick
Price
$199.99
- 100% natural beef from Angus cattle
- No growth hormones, steroids or antibiotics
- Raised on pasture
- 100% vegetarian diet of barley, corn and hay
- Equivalent to Choice-Plus graded beef
- Wet aged a minimum of 21 days
- Ships in an uncooked state
- Product of USA
- For best taste on fresh products, use or freeze within 3-5 days of receipt; for frozen products, use within 1-2 days after thawing
Recipe notes
Rub our ribeye steaks with chile and paprika and after grilling, top with grassy, herbal cilantro butter to complement the richness of the beef.
RECIPE Preparation
- At least a few hours before you plan to cook, make the cilantro 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. Now roll the butter up in the wax paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm. This can be made ahead and kept in the freezer for up to 1 month.
- One hour before you plan to cook, make the chili rub. In a small bowl, mix together the chili powder, salt, granulated 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 ready 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 cilantro butter. Let rest for 5 minutes before serving.
