Ribeye Steak with Chipotle Compound Butter
- BBQ Type: Grill
- Fuel: Charcoal
- Preparation Time: 30 min
- Cooking Time: 20 min
- Total Time: 50 min
- 4 servings
Ingredients
Chipotle Compound Butter
- ½ cup - (1 stick) Salted butter, softened
- 3 tbsp - El Yucateco Chipotle Hot Sauce
- 1 tbsp - Fresh parsley, finely chopped
- 1 tsp - Fresh lemon juice
- ½ tsp - Lemon zest, grated
- ½ tsp - Ground black pepper
Ribeye Steaks
- 4 Bone-In ribeye steaks, 1.25-pound each
- ¼ cup - Extra virgin olive oil
- Kosher or coarse sea salt
- Freshly cracked black pepper
Tools & Supplies
- Parchment paper
Preparation
- In a bowl, mash together all the chipotle compound butter ingredients until well combined.
- Transfer the chipotle butter mixture to a sheet of parchment paper and roll into a log, twisting the ends to tighten. Refrigerate at least 20 minutes before serving.
- Preheat your grill to 550°F.
- Brush the steaks on both sides with extra virgin olive oil and season with coarse salt and freshly cracked black pepper to taste.
- Grill the steaks over direct heat until desired doneness. 125°F for rare, 130°F for medium-rare, 140°F for medium, 150°F for medium well and 160°F for well done.
- Remove steaks from heat and top with a slice of chipotle compound butter. Let rest at room temperature for 8 minutes before serving.