Grill Out

Rib Eye Steaks with Chipotle Butter

• Butter
  • 1/4cup (1/2 stick) unsalted butter, softened
  • 1tablespoon minced canned chipotle chiles in adobo sauce
  • 1teaspoon brown sugar
  • 1/4teaspoon kosher salt
• Rub
  • 2teaspoons kosher salt
  • 1-1/2teaspoons ancho chile powder
  • 1teaspoon unsweetened cocoa powder
  • 1/2teaspoon ground black pepper
  • 1/2teaspoon packed brown sugar
•  
  • 4rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil

1. In a medium bowl mix the butter ingredients until evenly incorporated.

2. Prepare the grill for direct cooking over high heat (450° to 550°F).

3. In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

4. Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes. Serve warm.

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User Comments

Oct 17, 2011

12:52 PM

says...

Absolutely delicious. We've used this on ribeye, strip and filets, and it's awesome with all three. We rub the spices on the meat first, and then spray with olive oil before grilling. Great sear marks this way.

Jun 1, 2011

4:30 AM

says...

Tried this recipe for the first time tonight and, wow! Juicy and full of flavor. I did decide to mix it up a bit (mainly because I didn't have cocoa powder in the house) and used coffee grounds rather than the cocoa. Couldn't have been happier with the results. Beautiful color and gave a rich flavor that I don't think the cocoa would have given. Oh yea, and the chipotle butter gave it a great little kick!
Done on my little Smokey Joe over very high heat...

May 30, 2011

12:34 PM

says...

A perfect recipe for a charcoal grill. My 1" boneless rib eyes cooked exactly as described in the recipe. The were seared on the outside, and pink on the inside. Too bad the rub makes those perfect grill marks hard to see. But as far as this recipe goes, follow it exactly and they'll be great. That's what I'm talking about!

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