Chili-rubbed Rib-eye Steaks With Cilantro Butter

Total Time: 2 hrs 10 mins Preparation Time: 2 hrs Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1/2 cup finely chopped cilantro leaf
• 1 large shallot, minced
• 1 garlic clove, minced
• 1 pinch of finely ground black pepper
• 1/2 cup butter, at room temperature
• 4 tablespoons good quality chili powder (try ancho or chipotle)
• 2 tablespoons salt
• 1 teaspoon granulated garlic
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1/2 cup olive oil

Recipe

• 1 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.
• 2 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 on the steaks. refrigerate until it is time 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 butter. let rest for 5 minutes before serving.