Chili-Rubbed Rib-Eye Steak with Cilantro Butter
From Ribs, Chops, Steaks and Wings by Ray “Dr. BBQ” Lampe
I’m pretty sure we’ve entered the high cholesterol danger zone here in the HMK. Starting last Thursday when we made these steaks, we have eaten beef literally every day, sometimes twice. Considering we generally restrain our red meat consumption to once a week or so, just thinking about the past 7 days gives me the meat sweats. It all started with a pasta salad recipe I stumbled upon a few weeks ago. Ironically it was a recipe intended to be made with low carb diabetic pasta and therefore relatively healthy. Right off the bat we swapped the impostor pasta out for the regular ‘ole carby stuff, and then we turned our sights towards an appropriate, all American, summer classic to accompany our salad. Steak, of course! Now, I blame John for what happened next (things are rarely my fault in HMK world, at least not as narrated by me). For reasons I’m still not clear on, he purchased 2 GIGANTIC steaks. Easily a pound and a half of meat, maybe more. As in $40 worth of cow. And since we’re notorious for failing to cook extra meat before it goes bad, we opted to cook up both steaks that night. So after our mouthwatering dinner, we went on to enjoy steak and eggs, steak and pepper sandwiches, and a heart stopping combo item involving steak, eggs and provolone cheese all on a kaiser roll for the next 3 days. And just as the steak finally ran out, John brought home leftover strip steak from his mom’s birthday dinner on Monday night. Read: more breakfast fun. And finally, during what I assume was a meat sweats induced anyrism of sorts, John stopped at Chicago’s best burger joint for a late lunch yesterday, the leftovers of which were promptly turned into a fried egg topped breakfast burger this morning. Luckily for my heart, John headed out of town this evening for a boys’ weekend. Unfortunately for him whiskey and bar food probably isn’t the best follow up to meatpocalypse 2012. On the plus side, assuming you all will buy an appropriate quantity of rib eye and avoid a series of saturated fat indiscretions directly following the meal, I think you’re in store for a delightful and relatively guilt free meat treat!
- 1 tsp olive oil
- 1/4 cup cilantro, finely chopped
- 1/2 shallot, minced
- 1/2 clove garlic, minced
- pinch of pepper
- 4 Tbsp butter, at room temperature
- 4 Tbsp chili powder
- 1 Tbsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/3 cup olive oil
- 4 bone-in rib-eye steaks (ideally USDA Choice or better)
- 2 hours to 1 month in advance, make the butter. Heat oil in a small skillet over medium heat. Add cilantro, shallot and garlic and cook for 2-3 minutes, stirring often, until the shallot is softened. 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 sheet of wax paper or parchment and form into a log in the center of the sheet. Roll the butter up in the paper and twist the ends to hold it tight. Refrigerate.
- 1 hour in advance, make the steak rub. Combine chili powder, salt, garlic powder, onion powder and smoked paprika in a small bowl. Add the oil and mix well. Place the steaks on a platter or big plate and rub the mixture into both sides of the steaks. Refrigerate steaks for 1 hour.
- Prepare the grill for cooking over direct medium-high heat. Place the steaks directly on the grate. Cook 4-5 minutes per side for medium-rare, or to your desired degree of doneness.
- Plate the steaks and top each with a tablespoon of cilantro butter. Let rest 5 minutes before serving.