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4

Simon Rimmer's Chilli Rubbed Steak

Prep Time
1 h
Cooking Time
8 - 11 min.
Difficulty
Easy
BBQ Temperature
220°C
Method
Direct
Prep Time
1 h
Cooking Time
8 - 11 min.
Difficulty
Easy
BBQ Temperature
220°C
Method
Direct

Ingredients

Adjustments
  • 4 Ribeye Steaks, room-temperature

Chilli Butter

  • 5 tbsp unsalted butter, softened
  • 1 medium shallot, minced
  • 2 tbsp finely chopped fresh coriander
  • 1 tbsp grated fresh lime zest
  • 1/2 tsp coarse salt
  • 1/4 tsp ground chipotle pepper

Rub

  • 1 tsp light brown sugar
  • 2 tsp pure ancho chile powder
  • 1 1/2 tsp granulated garlic
  • 1 tsp cumin
  • 1 tsp prepared chilli powder
  • 1 tsp onion powder
  • 1/2 tsp ground coriander
  • 1 1/2 tsp coarse salt
  • 1/2 tsp ground black pepper

Special Equipment

  • Sear Grate

Instructions

    In the Kitchen

  • 01
    Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the shallot and cook until slightly softened, about 2 to 3 minutes, stirring occasionally.
  • 02
    Transfer to a small bowl and cool for 5 minutes. Add the remaining 4 tablespoons softened butter, coriander, lime zest, salt, and chipotle pepper to the bowl with the shallots.
  • 03
    ​Blend thoroughly with the back of a spoon, until uniform.
  • 04
    ​Transfer mixture to a sheet of plastic wrap, shaping the butter into a small cylinder in the centre. Twist the ends to make a more compact cylinder about 31⁄2 inches long.
  • 05
    ​Transfer to the refrigerator until ready to use; 45 minutes or longer.
  • At the Barbecue

  • 01
    Remove the circular Gourmet BBQ SystemTM grate insert, and prepare the grill for direct grilling over high heat (220°C). Insert the sear grate and preheat with the lid closed for 15 minutes.
  • 02
    Combine the sugar, ancho chile, chilli powder, onion powder, coriander, salt, and pepper in a bowl. Pat the steaks dry. Lightly coat both sides of each steak with oil and evenly season the spice mixture. Let steaks stand at room temperature for 15 to 30 minutes.
  • 03
    Place steaks on the sear grate and grill over direct medium-high heat, with the lid closed, 6 to 8 minutes, turning once. Slide the steaks to the surrounding cooking grate over indirect heat and grill 2 to 3 minutes longer for medium-rare or until desired doneness. Remove steaks from the grill and let rest 2 to 3 minutes before serving.
  • 04
    Remove the cilantro-lime butter from the refrigerator. Cut into 8 slices. Top each steak with 1 to 2 slices of the butter, reserving any extra butter for another use.

Tip: Compound butters, the happy result of mixing some of your favourite ingredients into softened butter, are a great way to add a note of bright flavour to grilled meats, especially steaks. You can make compound butters, wrap them in plastic wrap, and keep them in the freezer for up to 6 months. 

All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.

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