In summer, succulent ribeye steaks call for my flavor-packed compound butter, swirled with Hatch chiles, cilantro, lime juice and garlic. —David Ross, Spokane Valley, Washington
Grilled Ribeyes with Hatch Chile Butter
Updated on Jul. 03, 2022
Grilled Ribeyes with Hatch Chile Butter
Prep Time
45 min
Cook Time
10 min
Yield
6 servings
Ingredients
- 2 whole green chiles, such as Hatch or poblano pepper
- 1 cup minced fresh cilantro
- 1/2 cup butter, softened
- 2 garlic cloves, minced
- 2 teaspoons minced fresh oregano
- 1 tablespoon lime juice
- 1/2 teaspoon salt, divided
- 1/2 teaspoon pepper, divided
- 3 pounds beef ribeye steaks
- 1 tablespoon olive oil
- 1 teaspoon coarse sea salt
- Pickled jalapeno slices, optional
Directions
- Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
- Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm.
- Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices.
- Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.
Nutrition Facts
5 ounces cooked beef with 5 teaspoons butter: 657 calories, 53g fat (25g saturated fat), 174mg cholesterol, 815mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 40g protein.
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