Chili Rubbed Rib Eye Steaks With Cilantro Butter Recipes
CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER
Make and share this Chili-Rubbed Rib-Eye Steaks With Cilantro Butter recipe from Food.com.
Provided by gailanng
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over medium heat, heat the oil. Add the cilantro, shallot, and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-X-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
- One hour before you plan to cook, make the rub. In a small bowl, mix together the chili powder, salt, granulated garlic, onion powder, and smoked paprika. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides on the steaks. Refrigerate until it is time to cook.
- Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. Cook for 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the butter. Let rest for 5 minutes before serving.
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
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CHILI-RUBBED SMOKED RIBEYE WITH CILANTRO-LIME BUTTER …
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- For the Steaks: In a small bowl, combine salt, pepper, chili powder, paprika, and cumin. Season steaks liberally with spice mixture and let rest at room temperature for 40 minutes.
- For the Butter: In a small bowl, combine butter, cilantro, lime juice and zest, garlic, and salt. Set aside.
- Light 12 to 15 coals using a chimney starter. Arrange coals on one edge of the charcoal grate and place 1 wood chunk on top. Put cooking grate in place and arrange steaks on grate on the opposite side of the fire, with bone sides facing the fire. Cover grill, positioning top damper over steaks. Set top and bottom dampers to 3/4 closed. Cook, adding more lit coals and remaining wood chunk when needed to keep temperature inside grill at around 200°F. Monitor internal temperature of steaks regularly and cook until steaks register 110 to 115°F for medium-rare or 120°F for medium, 1 1/2 to 2 hours. Transfer steaks to a cutting board and set aside.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
CHILE-RUBBED RIB EYES WITH CILANTRO-LIME BUTTER - WEBER
From weber.com
Servings 4Total Time 23 minsCategory Red Meat
- In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter. Add the shallot and cook until slightly softened, 2 to 3 minutes, stirring occasionally. Transfer to a small bowl and cool for 5 minutes. To the bowl with the shallot, add the remaining 1/4 cup butter, the cilantro, lime zest, salt, and ground chipotle pepper, blending thoroughly. Transfer the butter to a sheet of plastic wrap, shaping it into a compact cylinder about 3½ inches long. Twist the ends of the plastic wrap and refrigerate the butter until ready to use.
- Combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for direct cooking over medium-high heat (400° to 500°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 15 minutes.
- Grill the steaks on the sear grate over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes.
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