Simon Rimmer's Chilli Rubbed Steak

  • People

    Serves 4

  • Prep Time

    1 h

  • Cooking Time

    8 - 11 min.

  • Difficulty


  • BBQ Temperature


  • Method



the Ingredients

  • 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


  • 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


    In the Kitchen

  • 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.
  • 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.
  • ​Blend thoroughly with the back of a spoon, until uniform.
  • ​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.
  • ​Transfer to the refrigerator until ready to use; 45 minutes or longer.
  • At the Barbecue

  • 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.
  • 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.
  • 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.
  • 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.

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