The rib-eye steak is the favorite of many a meat eater. Marbling is what makes a steak juicy and tender, and the rib eye has more marbling than any other cut. If you prefer the boneless version go ahead and make the substitution here. I just prefer the flavor of any steak cooked on the bone. A chili powder–based wet rub goes on these steaks and it’s a wonderful match with the rich taste of the beef. Be sure to get a good-quality chili powder. I like the San Antonio Red that I get from Pendery’s, but there are many other good ones as well. When it comes to chili powder, it’s best to look beyond the supermarket. Topping the chili-rubbed rib eye with the Cilantro Butter gives it a nice cooling feel in your mouth. These would go very well served with green chile cornbread and pinto beans.

Recipe from Ribs, Chops, Steaks & Wings

Ingredients

CILANTRO BUTTER

  • 2 teaspoons olive oil
  • ½ cup finely chopped cilantro leaves
  • 1 large shallot, minced
  • 1 clove garlic, minced
  • Pinch of finely ground black pepper
  • 1 stick of butter, at room temperature

CHILI RUB

  • 4 tablespoons good-quality chili powder
  • 2 tablespoons salt
  • 1 teaspoon granulated garlic
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/3 cup olive oil.
  • 4 USDA Choice or better bone-in rib-eye steaks,
  • 1½ inches thick

Instructions


 

At least a few hours and up to 1 month before you plan to cook, make the butter. In a small skillet over 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. If the mixture is too warm to handle, just refrigerate for a couple of minutes until it is ready. Roll the butter up in the waxed 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 rub. In a small bowl, mix together the chili powder, salt, granu­lated garlic, onion powder, and smoked paprika. 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 it is time to cook.

Prepare the grill for cooking over direct medium-high heat. Place the steaks directly over the cooking grate. 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 butter. Let rest for 5 minutes before serving.

Makes 4 servings