Rib Eye Steaks with Chipotle Butter - For Weber SmokeFire

Recipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    15 mins

  • Grilling Time

    6 to 8 mins


the Ingredients

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  • Completed step ¼ cup (½ stick) unsalted butter, softened
  • Completed step 1 tablespoon minced canned chipotle chiles in adobo sauce
  • Completed step 1 teaspoon packed light brown sugar
  • Completed step 2¼ teaspoons kosher salt, divided


  • Completed step 1½ teaspoon ancho chile powder
  • Completed step 1 teaspoon unsweetened cocoa powder
  • Completed step ½ teaspoon freshly ground black pepper
  • Completed step ½ teaspoon packed light brown sugar
  • Completed step 4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Completed step Extra-virgin olive oil

Pellet Flavor

GrillMaster Blend, Hickory, Mesquite

Take Your Grilling Anywhere



  • In a medium bowl mix the butter ingredients, including ¼ teaspoon of the salt.
  • Prepare the grill for cooking over high heat (500°F).
  • In a small bowl combine the rub ingredients, including the remaining 2 teaspoons salt. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Grill the steaks over high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and spread the butter on top. Let rest for 3 to 5 minutes. Serve warm.

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