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May 27, 2011

Rib Eye Steaks with Chipotle ButterRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 6 to 8 minutes

Grocery List

Meat / Poultry / Seafood

  • 4 rib eye steaks, each about 10 oz and 1" thick

Oil and Spices

  • 1.5 tsp ancho chile powder
  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 2.25 tsp kosher salt

Dairy

  • .25 cups unsalted butter

Other

  • 1.5 tsp brown sugar
  • 1 canned chipotle chile peppers in adobo sauce
  • 1 tsp unsweetened cocoa powder

Ingredients

Butter

  • ¼ cup (½ stick) unsalted butter, softened
  • 1 tablespoon minced canned chipotle chiles in adobo sauce
  • 1 teaspoon packed brown sugar
  • ¼ teaspoon kosher salt

Rub

  • 2 teaspoons kosher salt
  • 1½ teaspoons ancho chile powder
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon packed brown sugar

  • 4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  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.

1 Review

Average Rating

Rating: 5 stars

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Rating: 5 stars

Nov 27, 2014

Deidre E

Awesome!

These were some of the best steaks we've ever had and definitely the best that we've ever cooked ourselves. We had bone-in rib eyes so cooked a bit longer but they came out perfectly. The chiptole butter added a wonderful sweet and smoky flavour. Served with the pear and proscuitto salad. Wonderful, guest worthy meal that we will be having again as soon as possible.

Type of Griller

Beginner

Would you recommend this recipe? YES

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