Rib Eye Steaks With Fragrant Chile Rub and Salsa Butter Recipe

Name: Rib Eye Steaks With Fragrant Chile Rub and Salsa Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 boneless rib-eye steaks (8 to 10 oz. each, 1-in. thick) or 4 New York strip steaks (8 to 10 oz. each, 1-in. thick); oil, for coating the grill grate; 2 tablespoons kosher salt; 2 tablespoons paprika; 1 tablespoon dark brown sugar; 1 tablespoon ground dried ancho chile powder; 1 -3 teaspoon ground dried chipotle powder; ½ teaspoon ground cumin; ½ teaspoon ground black pepper; 1 ½ cups purchased salsa; 3 tablespoons unsalted butter, cut into pieces

Servings: persons

4 boneless rib-eye steaks (8 to 10 oz. each, 1-in. thick) or 4 New York strip steaks (8 to 10 oz. each, 1-in. thick)
oil, for coating the grill grate
2 tablespoons kosher salt
2 tablespoons paprika
1 tablespoon dark brown sugar
1 tablespoon ground dried ancho chile powder
1 -3 teaspoon ground dried chipotle powder
½ teaspoon ground cumin
½ teaspoon ground black pepper
1 ½ cups purchased salsa
3 tablespoons unsalted butter, cut into pieces

1
Pat steaks dry with paper towels, then scatter the chile rub over the steaks, patting it in with your fingers to adhere.
2
Let the meat rest at room temperature as you heat the grill.
3
Oil a grill rack and arrange 4 to 5 inches from heat.
4
Prepare grill for a hot fire or high temperature on a gas grill.
5
Grill steaks until darkly crusted, 3 to 4 minutes per side.
6
Reduce heat to medium low (on a gas grill) or move steaks to low-heat area (for a charcoal grill), cover and grill for another 3 to 4 minutes for medium-rare to medium (135 degrees to 140 degrees).
7
Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
8
Serve topped with generous dollops of Salsa Butter.
9
To prepare the Fragrant Chile Rub: Combine all ingredients to blend.
10
For the Salsa Butter: Bring the salsa to a boil in a small saucepan or skillet and cook until most of the liquid is gone.
11
Remove from heat and whisk in the butter until the sauce is smooth.
12
Serve warm.

384

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 11 ingredients. The key ingredients include: 4 boneless rib-eye steaks (8 to 10 oz. each, 1-in. thick) or 4 New York strip steaks (8 to 10 oz. each, 1-in. thick), oil, for coating the grill grate, 2 tablespoons kosher salt, 2 tablespoons paprika, and more.

Yes, Rib Eye Steaks With Fragrant Chile Rub and Salsa Butter falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Rib Eye Steaks With Fragrant Chile Rub and Salsa Butter

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