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Chili Rubbed Ribeye Steaks (01.14.14)

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Posted at 10:02 AM, Jan 14, 2014
and last updated 2014-01-17 13:16:10-05
  • 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.