We wanted to share this simple recipe with you, {and just in time for Labor Day grilling!} BBQ Master, Ray Lampe’s mouthwatering Chile Rubbed Ribeye Steaks with Cilantro Butter. Learn his grill-savvy techniques and become a master of your own backyard BBQ. And check out Ray’s other recipes in his awesome book, Ribs, Chops, Steaks, and Wings, and on his website Dr. BBQ. We dare you not to drool.
Ray Lampe’s Chile-Rubbed Rib-Eye Steaks with Cilantro Butter
Ingredients
2 teaspoons olive oil
1/2 cup fresh cilantro leaves, finely chopped
1 large shallot, minced
1 clove garlic, minced
1 pinch coarsely-ground black pepper
1 stick butter, at room temperature
4 tablespoons good-quality chile powder
2 tablespoons salt
1 teaspoon granulated garlic
1 teaspoon onion powder
1 teaspoon smoked paprika
4 D’Artagnan Domestic Bone-In Rib-Eye Steaks, 1 1/2 inches thick
1. At least a few hours before you plan to cook, make the Cilantro 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. Now 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. This can be made ahead and kept in the freezer for up to 1 month.
2. One hour before you plan to cook, make the Chili 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 ready to cook.
3. 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 Cilantro Butter. Let rest for 5 minutes before serving.
Our Tips:
If cooking for a crowd it’s more cost effective to cut your own steaks from whole ribeyes. Try our Domestic Pasture-Raised Boneless Beef Ribeye or Kobe-Style Wagyu Beef Ribeye. Just slice to your desired thicknesses!
D’Artagnan’s Web Admin and Resident-Beer-Guru, Rob, suggests pairing these steaks with your favorite IPA. His choices? Avery Brewing’s IPA or Sixpoint Brewery’s Bengali Tiger or Resin.
Ray Lampe’s compound butter technique of softening the shallots, garlic and cilantro in warm olive oil will work with other herbs as well. Try it with soft, fresh herbs like tarragon, oregano, or dill.