- 2 teaspoons olive oil
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 large shallot, minced
- 1 clove garlic, minced
- 1 stick butter, at room temperature
- 4 tablespoons chili powder
- 2 tablespoons salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 4 bone-in Ribeye steaks 1 1/2 inches thick
For the Cilantro Butter, heat a small skillet up to medium heat, heat the oil. Add the cilantro, shallot and garlic and cook for 2 to 3 minutes, stirring often, until the shallot is soft. Transfer to a bowl and set aside to cool. In a medium bowl, cream the butter with a fork. Add the cilantro mixture and blend well. Transfer to a 12-x-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet. Roll the butter up in the wax paper to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
One hour before you plan to cook, make the Chili Rub. In a small bowl, mix together the chili powder, salt, garlic powder, onion powder, paprika and pepper. Add the oil and mix well. Place the steaks on a big platter and brush the wet chili rub evenly on both sides of the steaks. Refrigerate until ready to cook.
Prepare a grill or large frying pan for cooking steaks on medium-high heat. Cook for 4 to 5 minutes per side for medium rare or to your desired degree of doneness. Remove to individual serving plates and top each steak with a couple of thin slices of the Cilantro Butter. Let rest for 5 minutes before serving.