Chile Rubbed Ribeye + Cilantro Lime Butter
Grilled ribeye steaks rubbed with chile spices and topped with cilantro lime butter.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Ribeye Steak (boneless, about 2 centimeters thick) | 1 | Kilogram |
| Chile Powder (mild or hot, as preferred) | 2 | Tbsp |
| Ground Cumin | 1 | Tbsp |
| Garlic Powder | 1 | Tbsp |
| Salt | 1 | Tsp |
| Black Pepper (freshly ground) | 1 | Tsp |
| Unsalted Butter (softened) | 100 | Grams |
| Lime (zested and juiced) | 1 | Count |
| Cilantro (finely chopped) | 1 | Bunch |
| Olive Oil | 2 | Tbsp |
Instructions
- In a small bowl, mix chile powder, ground cumin, garlic powder, salt, and black pepper.
- Rub the spice mixture evenly over both sides of the ribeye steaks.
- In another bowl, combine softened butter, lime zest, lime juice, and chopped cilantro. Mix until well combined.
- Preheat the grill to medium-high heat. Brush the grill grates with olive oil.
- Place the ribeye steaks on the grill and cook for 4-5 minutes on each side for medium-rare, or until desired doneness.
- Remove the steaks from the grill and let them rest for 5 minutes.
- Top each steak with a dollop of cilantro lime butter before serving.
Prep
- Bring ribeye steaks to room temperature 30 minutes before cooking.
Kitchen equipment
GrillGrill Brush