Jamie Purviance
Chile-Rubbed Rib Eyes with Cilantro-Lime Butter - For Weber SmokeFire
People
Serves 4
Prep Time
15 mins
Grilling Time
8 to 10 mins
- People
- Serves 4
- Prep Time
- 15 mins
- Grilling Time
- 8 to 10 mins
the Ingredients
Pellet Flavor
- Grillmaster Blend
Butter
- 5 tablespoons unsalted butter, softened
- 1 medium shallot, minced
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon grated lime zest
- ½ teaspoon kosher salt
- ¼ teaspoon chipotle chile powder
Rub
- 1 tablespoon packed light brown sugar
- 2 teaspoons ancho chile powder
- 1½ teaspoon kosher salt
- 1½ teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon prepared chili powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat and patted dry
- Olive oil
Instructions
- 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. Transfer to a small bowl and cool 5 minutes. Add the remaining 4 tablespoons softened butter, cilantro, 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 center. Twist the ends to make a more compact cylinder about 3½ inches long. Transfer to the refrigerator until ready to use; 45 minutes or longer.
- 02 Prepare the grill for cooking over medium-high heat (500°F).
- 03 Combine the sugar, ancho chili, chili 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.
- 04 Grill the steaks over high heat, with the lid closed, 8 to 10 minutes for medium-rare, turning once. Or cook to your desired doneness after turning at 4 minutes.
- 05 Remove steaks from the grill and let rest at room temperature for 5 minutes.
- 06 Remove the cilantro-lime butter from the refrigerator. Cut into 8 slices.
- 07 Top each steak with 1 to 2 slices of the butter, reserving any extra butter for another use.
the Ingredients
Pellet Flavor
- Grillmaster Blend
Butter
- 5 tablespoons unsalted butter, softened
- 1 medium shallot, minced
- 2 tablespoons finely chopped fresh cilantro leaves
- 1 tablespoon grated lime zest
- ½ teaspoon kosher salt
- ¼ teaspoon chipotle chile powder
Rub
- 1 tablespoon packed light brown sugar
- 2 teaspoons ancho chile powder
- 1½ teaspoon kosher salt
- 1½ teaspoon granulated garlic
- 1 teaspoon ground cumin
- 1 teaspoon prepared chili powder
- 1 teaspoon onion powder
- ½ teaspoon ground coriander
- ½ teaspoon freshly ground black pepper
- 4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat and patted dry
- Olive oil
let's Gear up
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