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Jamie Purviance

Chile-Rubbed Rib Eyes with Cilantro-Lime Butter

  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins

Serves 4
Prep Time
15 mins
Grilling Time
6 to 8 mins

the Ingredients

Wa R68


  • ¼ cup plus 1 tablespoon unsalted butter, softened, divided
  • 1 medium shallot, minced
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 1 tablespoon grated lime zest
  • ½ teaspoon kosher salt
  • ¼ teaspoon chipotle chile powder


  • 1 tablespoon packed light brown sugar
  • 2 teaspoons ancho chile powder
  • 1½ teaspoon kosher salt
  • 1½ teaspoon granulated garlic
  • 1 teaspoon ground cumin
  • 1 teaspoon prepared chili powder
  • 1 teaspoon onion powder
  • ½ teaspoon ground coriander
  • ½ teaspoon freshly ground black pepper
  • 4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat and patted dry
  • Olive oil

Special Equipment

  • Weber Gourmet BBQ System Cooking Grate
  • Weber Gourmet BBQ System Sear Grate


  • 01 In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter. Add the shallot and cook until slightly softened, 2 to 3 minutes, stirring occasionally. Transfer to a small bowl and cool for 5 minutes. To the bowl with the shallot, add the remaining 1/4 cup butter, the cilantro, lime zest, salt, and ground chipotle pepper, blending thoroughly. Transfer the butter to a sheet of plastic wrap, shaping it into a compact cylinder about 3½ inches long. Twist the ends of the plastic wrap and refrigerate the butter until ready to use.
  • 02 Combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • 03 Prepare the grill for direct cooking over medium-high heat (400° to 500°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 15 minutes.
  • 04 Grill the steaks on the sear grate over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes.
  • 05 Cut the butter into eight slices. Top each steak with one or two slices of the butter, and reserve any extra butter for another use.

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