Chile-Rubbed Ribeye Steak with Cilantro Butter
Ray Lampe | Yield: 4
The grassy, herbal flavor of cilantro butter will complement the richness of this chile and paprika-rubbed ribeye.
- 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
- 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.