The rib eye is the favorite steak of many a meat lover. It’s the marbling, stupid! Chili Rubbed Rib Eye with Cilantro Butter.
- 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
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.