Chili-Rubbed Rib-Eye Steaks With Cilantro Butter

Submitted by gailanng

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

 

• Ready In: 2hrs 10mins
• Ingredients: 12
• Serves: 4

ingredients

• Cilantro Butter

• 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

• Chili Rub

• 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

directions

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.

Reviews

[TracyB]

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.