Chili-Rubbed Rib-Eye Steaks With Cilantro Butter

READY IN: 2hrs 10mins
Recipe by gailanng

Recipe from Ribs, Chops, Steaks & Wings by Ray “Dr. BBQ” Lampe.

Top Review by tracytrebilcox

Made this tonight, and the combination of the rub and the cilantro-butter was fantastic. It made the steaks so juicy and tender, they could've been cut with a butter knife. Combined it with crash potatos, and it was a winner for our family. Definitely a keeper when the only thing I want hot is our grill.

Ingredients Nutrition


  1. 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.
  2. 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.
  3. 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.

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