Rib Eye Steaks with Chipotle Butter
Recipe from Weber’s On the Grill: Steak
& Sides by Jamie Purviance
Serves: 4
Prep time: 15 minutes
Grilling time: 6 to 8 minutes
Butter
1/4 cup (1/2 stick) unsalted butter, softened
1 tablespoon minced canned chipotle chiles in adobo sauce
1 teaspoon brown sugar
1/4 teaspoon kosher salt
Rub
2 teaspoons kosher salt
1-1/2 teaspoons ancho chile powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon ground black pepper
1/2 teaspoon brown sugar
4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of
excess fat
Extra-virgin olive oil

1. In a medium bowl mix the butter ingredients until evenly
incorporated.
2. Prepare the grill for direct cooking over high heat (450° to
550°F).
3. In a small bowl combine the rub ingredients. Lightly brush the
steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow
the steaks to stand at room temperature for 15 to 30 minutes before grilling.
4. Brush the cooking grates clean. Grill the steaks over direct high
heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for
medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat).
Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes. Serve
warm.
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