Chili-Rubbed Rib-Eye Steaks With Cilantro Butter

Name: Chili-Rubbed Rib-Eye Steaks With Cilantro Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

593

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Cilantro Butter, 2 tablespoons olive oil, 1/2 cup finely chopped cilantro leaf, 1 large shallot, minced, and more.

Yes, Chili-Rubbed Rib-Eye Steaks With Cilantro Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!