This contest is really heatin’ up. Chili Rubbed Rib-Eye.
It seems I am going to be around at least one more week! How can I thank you? I don’t think a tray of cookies is enough anymore. Nope, cookies are kinda like a kiss on the cheek. Both are sweet gestures and nobody could ever turn either one away. But let’s face it– be it a cookie or a kiss on the cheek, there’s no real passion involved. And I gotta admit– passion is exactly what I am starting to feel every time I look into those voting eyes of yours. Red Hot, Red Blooded Passion.
When you get a‑hankerin’ to express that kind of passion there is only one course of action. That’s right. It must be the animal in me– but stand back, ‘cuz I’m gonna pull out the meat. A manly man’s gesture of thanks. So I got rib-eye for you. Chili Rubbed Rib-Eye with Cilantro Butter. If that doesn’t prove my affection and appreciation (and a few other things), well– nothin’ ever will!
Besides I have a feeling I need to ignite a little passion for the bloodsports starting here and now. Have you seen these contestants? Not only are the phenomenally good looking, but they’ve got talent, ambition, and an appetite for blood! This is gettin’ fun. Real fun.
serves 4 CLICK here for a printable recipe
- 2 t canola oil
- 1⁄2 c cilantro leaves, roughly chopped
- 1 large shallot, minced
- 1 clv garlic, peeled and minced
- 1 pn freshly ground black pepper
- 1⁄2 c unsalted butter, at room temperature
- 4 T chili powder
- 2 T kosher salt
- 1 t sugar
- 1 t garlic powder
- 1 t onion powder
- 1 t smoked paprika
- 1⁄4 c olive oil
- 4 rib-eye steaks, 1 1/2‑inches 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 a log about 8‑inches long. Roll in up in the wax paper and refrigerate until firm.
Prep the steaks one 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.