The rib eye is the favorite steak of many a meat lover. It’s the marbling, stupid! Chili Rubbed Rib Eye with Cilantro Butter.
Chili Rubbed Rib Eye with Cilantro Butter
Print This Recipe Yield 4Source Adapted from Dr BBQPublishedserves 4
Ingredients
- 2 teaspoon canola oil
- ½ cup cilantro leaves, roughly chopped
- 1 large shollot, minced
- 1 clove garlic, peeled and minced
- 1 pinch freshly ground black pepper
- ½ cup unsalted butter, at room temperature
- 4 tablespoon chili powder
- 2 tablespoon kosher salt
- 1 teaspoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ¼ cup olive oil
- 4 rib steaks, 1 ½‑inhes thick
Directions
Make the cilantro butter at least 2 hours ahead.
Put the canola oil in a small skillet set over medium heat. Add the cilantro, shallot, and minced garlic. Cook stirring often for 3 minutes or so, until the shallot is softened and garlic is fragrant. Transfer to a small bowl to cool.
In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend. Transfer the mixture to a sheet of wax paper and form into log about 8‑inches long.. Roll in up in the wax papper and refrigerate until firm.
Prep the steals on hour before grilling.
In a small bowl mix together chili powder, salt, garlic and onion powders and smoked paprika. Add the olive oil and mix well. Rub this mixture all over both sides of the steaks. Refrigerate.
Grill the steaks.
Prepare the grill for cooking over direct medium-high heat. Place the steaks on lightly oiled grates in the center of the grill. Cook 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness.
Let the steaks rest about 5 minutes and serve with cilantro butter.
that make you odd, but not the fact that you cook on vacation 😉 . My brother’s all-time favorite cake is pineapple upside down, but he is such a fan of tropical “Big Island” flavors (yes, he’s the one who has Kona coffee FEDEXED to him on the mainland), that I think I’ll need to make this for him the next time he’s in-town. Sounds great! — S
It’s always hard to say goodbye to Hawaii. Whenever we deployed, I made sure I was hungover the day we left so that I would feel too bad to feel bad about leaving.
Seems like a fantastic trip…beautiful cake 🙂
I love that kind of vacation…hanging out with friends, cooking together and playing cards though we do Canasta. And adding macadamias to the mix very Hawaii 5‑O.
That’s one dreamy looking cake‑I bet it would be wonderful in the morning with a cup of coffee! Oh, and we always cook on vacation. We make it a rule to eat at one place that is considered the ‘must visit eatery’ wherever we are. The rest is home cooked meals and picnic food;)!
I know what you mean by wanting to cook on vacation. I know next time I head to London I want a kitchen so I can prepare all the lovely things at the farmers market
Greg: I’m very envious of your travels! Great pics. I’m a huge fan of upside cakes and this ranks way up there using mango and macadamias (who doesn’t luv macadamias?).
I would love to bite into this cake over a game of hearts! Most of my “vacations” as of late involve me visiting family, cooking and playing some pretty serious Hearts.
Your pictures are gorgeous, especially the sunset! 🙂
I’ve been vacationing vicariously through you on this trip. What amazing dishes…and to cap it off with this mango cake. OMG
I’m heading off to Maui myself and was pretty happy with myself about it until I realized I’ll be in a hotel and unable to cook with all the fine ingredients to be found there.
Looks like a lovely cake and a great end to a wonderful vacation!! :))
wow great cake have loads of fun with your friends
Now why can’t I have friends who move to Hawaii? I would totally utilize their kitchen…and make this cake.
Thanks for letting us vicariously experience your food travels. I need to start planning my next trip back to the islands.
Greg,
My mom would be ALL OVER this recipe! She and my dad live on Kona side of the Big Island and she is forever entertaining friends. You ROCK!
That cake is gorgeous–even more so than the scenery. Another recipe I have to steal. This will be a must before Fall.
Greg, I have really enjoyed this series of posts on your trip to Hawaii. As for wanting to cook on vacation I must be a bit odd too because I always cook — can’t afford to feed two teenagers if the only option is eating out every night!!
Pairing desserts with asian inspired dishes for me is always a bit challenging — this dessert though I think would be perfect!!!
Have a safe trip home!