Rib Eye Steaks With Chilli Butter Homemade Chips Recipes

CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER

Chili-Rubbed Rib-Eye Steaks With Cilantro Butter image

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

Ingredients

2 tablespoons olive oil
1/2 cup finely chopped cilantro leaf
1 large shallot, minced
1 garlic clove, minced
1 pinch of finely ground black pepper
1/2 cup butter, at room temperature
4 tablespoons good quality chili powder (try ancho or chipotle)
2 tablespoons salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
1/2 cup olive oil

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

Chili-Rubbed Rib-Eye Steaks image

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

Ingredients

1/4 cup Red Chili Powder
1/4 cup paprika
2 tablespoons coarse salt
1 1/2 tablespoons sugar
4 14- to 16-ounce bone-in rib-eye steaks (about 1 1/2 inches thick)
Nonstick vegetable oil spray
Pico de Gallo
Accompaniment: Red Chile Onion Rings

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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