Best 2 Chili Rubbed Rib Eye Steaks Recipes
If you're looking for a quick and easy way to enjoy a flavorful rib eye steak, look no further than chili rubbed rib eye steaks. This simple recipe is perfect for a weeknight meal or a special occasion, and it's sure to be a hit with everyone at the table. All you need is a few basic ingredients and about 30 minutes of cooking time, and you'll have a delicious and juicy steak that's fall-off-the-bone tender.
Check out the recipes below so you can choose the best recipe for yourself!
CHILI-RUBBED RIB-EYE STEAKS
Provided by Stephan Pyles
Categories Beef Backyard BBQ Steak Hot Pepper Summer Tailgating Grill/Barbecue Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Mix first 4 ingredients in pie dish. Coat steaks with spice mixture and transfer to another dish. Cover; chill at least 8 hours.
- Spray grill racks with nonstick spray; prepare barbecue (medium heat). Grill steaks to desired doneness, moving and turning occasionally to prevent chili rub from burning, about 20 minutes for medium-rare. Serve steaks with pico de gallo.
CHILI-RUBBED RIB-EYE STEAKS WITH CILANTRO BUTTER
Make and share this Chili-Rubbed Rib-Eye Steaks With Cilantro Butter recipe from Food.com.
Provided by gailanng
Categories Steak
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
Tips:
- Generously coat the rib-eye steaks with the chili rub, ensuring that all sides are evenly covered. This will add a bold and flavorful crust to the steaks.
- Allow the steaks to rest at room temperature for about 30 minutes before cooking. This will help them cook more evenly and prevent them from becoming tough.
- Sear the steaks in a hot skillet or on a grill over high heat for a few minutes per side, or until a nice crust has formed. This will help lock in the juices and flavor.
- Reduce the heat to medium-low and continue to cook the steaks for an additional 5-7 minutes per side, or until they reach your desired level of doneness. Use a meat thermometer to check the internal temperature of the steaks to ensure they are cooked to your liking.
- Let the steaks rest for a few minutes before slicing and serving. This will allow the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.
Conclusion:
The combination of the chili rub and the reverse sear cooking method results in a perfectly cooked rib-eye steak that is tender, juicy, and packed with flavor. This recipe is sure to impress your friends and family, and it's easy enough to make for a weeknight dinner. So fire up the grill or heat up your skillet and give this recipe a try!
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