Lori’s dad is a purist when it comes to steak. He prefers his ribeyes seasoned plainly – just a bit of salt, pepper and a dash of garlic—and grilled to a perfectly medium rare. The method relies upon impeccably fresh, quality ingredients and a careful hand when grilling.
It’s true that good steaks do not need much in the way of embellishment. But we’ve found that quality steaks are also every bit as delicious when gussied up as they are on their own. In this case, chipotle compound butter complements a sweet, yet slightly bitter, coffee rub that blooms in the presence of the smoky jalapeno flavor. Meanwhile, the seasoned butter guarantees you a piece of beef that just melts in your mouth.
We’re fairly sure this recipe will win over even the fussiest of dads.
Ribeye with Chipotle Butter
By Lori & Paul
Makes 4 servings
2 14-ounce ribeye steaks
1 tablespoon fresh finely ground coffee
2 teaspoons brown sugar, packed
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon dried Mexican oregano, crushed
1/2 teaspoon Kosher salt
Bring steak to room temperature.*
Preheat your grill until it is screaming hot.
While the grill is preheating, stir together the coffee, brown sugar, black pepper, oregano and salt. Rub the mixture onto the steaks just before placing them on the grill.
Place the meat on the grill and close the cover. Cook for 3-5 minutes per side, depending on the thickness of your steaks, for medium rare. Adjust the cooking time accordingly if you would like your steak more well done.
Transfer steak to a serving plate and quickly top with a slice or two of the chipotle butter (recipe below). Cover with a tent of foil and allow the meat to rest for about 10 minutes, during which time the butter will melt and the flavors will seep into the steak.
Serve with plenty of vegetables alongside.
*Tip: Take your steak out of the refrigerator 30 minutes to 1 hour before it’s time to start cooking. You want your beef to be at room temperature by the time you are ready to put it on the grill. The reasons? A cold steak takes longer to heat up and thus will dry out more. Additionally, a cold steak will contract as it makes contact with the hot grill, making it tougher.
1 stick (4 ounces) unsalted butter, softened
2 canned chipotle chiles, minced, plus 2 teaspoons adobo sauce from the can
salt and freshly ground pepper
Blend the softened butter with the chipotle, adobo sauce and season with salt and pepper to taste.
Remove butter from bowl and spoon onto parchment paper or plastic wrap. Roll into a log, using the edge of a baking sheet to form a tight log. Chill for 2 hours or more before serving. You can store the butter tightly wrapped with plastic film in the refrigerator or freezer for up to 3 weeks. Bring to room temperature before using.
chipotle, fathers day, grilling, steak
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