android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube
menu-arrow-down gift-certificate-icon

Recipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rib Eye Steaks with Chipotle Butter - For Weber SmokeFire

  • 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

20160314180052 Fnp1485


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


  • 1½ teaspoon ancho chile powder
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon packed light brown sugar
  • 4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil

Pellet Flavor

GrillMaster Blend, Hickory, Mesquite


  • 01 In a medium bowl mix the butter ingredients, including ¼ teaspoon of the salt.
  • 02 Prepare the grill for cooking over high heat (500°F).
  • 03 In a small bowl combine the rub ingredients, including the remaining 2 teaspoons salt. 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.
  • 04 Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and spread the butter on top. Let rest for 3 to 5 minutes. Serve warm.

let's Gear up

Recommended Tools