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

Rib Eye Steaks with Chipotle Butter

  • People

    Serves 4

  • Prep Time

    15 min.

  • Grilling Time

    6 to 8 min.

People
Serves 4
Prep Time
15 min.
Grilling Time
6 to 8 min.

the Ingredients

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Butter

  • 55 grams (½ stick) unsalted butter, softened
  • 1 tablespoon minced canned chipotle chile peppers in adobo sauce
  • 1 teaspoon packed light brown sugar
 
  • 2¼ teaspoons kosher salt, divided

Rub

  • 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 280 grams and 2.5 centimetres thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  • 01 In a medium bowl mix the butter ingredients, including ¼ teaspoon of the salt.
  • 02 Prepare the grill for direct cooking over high heat (230°C to 290°C). If you’re using a charcoal grill, keep a small part of the charcoal grate clear of briquettes as a safety zone of indirect heat.
  • 03 In a small bowl combine the rub ingredients, including the remaining 2 teaspoons of 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 direct high heat, with the lid closed, 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 spread the butter on top. Let rest for 3 to 5 minutes. Serve warm.
Ingredients
Instructions