Chile-Rubbed Rib Eyes with Cilantro-Lime Butter - For Weber SmokeFire

Jamie Purviance

Difficulty: easy
Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    8 to 10 mins


the Ingredients


Pellet Flavor

  • Completed step Grillmaster Blend


  • Completed step 5 tablespoons unsalted butter, softened
  • Completed step 1 medium shallot, minced
  • Completed step 2 tablespoons finely chopped fresh cilantro leaves
  • Completed step 1 tablespoon grated lime zest
  • Completed step ½ teaspoon kosher salt
  • Completed step ¼ teaspoon chipotle chile powder


  • Completed step 1 tablespoon packed light brown sugar
  • Completed step 2 teaspoons ancho chile powder
  • Completed step 1½ teaspoon kosher salt
  • Completed step 1½ teaspoon granulated garlic
  • Completed step 1 teaspoon ground cumin
  • Completed step 1 teaspoon prepared chili powder
  • Completed step 1 teaspoon onion powder
  • Completed step ½ teaspoon ground coriander
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step 4 rib eye steaks, each about 8 ounces and 1 inch thick, trimmed of excess fat and patted dry
  • Completed step Olive oil

Take Your Grilling Anywhere



  • 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.
  • Prepare the grill for cooking over medium-high heat (500°F).
  • 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.
  • 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.
  • Remove steaks from the grill and let rest at room temperature for 5 minutes.
  • 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.

let's Gear up

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