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.
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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
- 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
- 01Melt 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.
- 02Transfer 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.
- 03Blend thoroughly with the back of a spoon, until uniform.
- 04Transfer 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.
- 05Transfer to the refrigerator until ready to use; 45 minutes or longer.
- 01Remove 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.
- 02Combine 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.
- 03Place 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.
- 04Remove 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.
In the Kitchen
At the Barbecue
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.
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
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
- 01Melt 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.
- 02Transfer 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.
- 03Blend thoroughly with the back of a spoon, until uniform.
- 04Transfer 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.
- 05Transfer to the refrigerator until ready to use; 45 minutes or longer.
- 01Remove 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.
- 02Combine 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.
- 03Place 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.
- 04Remove 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.
In the Kitchen
At the Barbecue
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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