Grilled Rib-Eyes with Chile-Lime-Tequila Butter Recipe

1. 1

   Heat a gas or charcoal grill to medium high (about 375 degrees F).

2. 2

   Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper.

3. 3

   Let steaks rest at room temperature at least 15 minutes before grilling.

4. 4

   When the grill is heated, place steaks on the grate and close the lid.

5. 5

   After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks.

6. 6

   After another 3 to 4 minutes, flip steaks over.

7. 7

   After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness.

8. 8

   (It will take about 15 minutes of total cooking time to reach an internal temperature of 130 degrees F for medium rare.)

9. 9

   Remove steaks from the grill and let rest 7 to 10 minutes before serving.

10. 10

    To serve, slice compound butter into six rounds and top each steak with a round.

* Per serving · 4 servings · Values may vary.

No additional tips available.