Rib Eye Steaks with Fragrant Chile Rub and Salsa Butter
Elevate your steak night with these bold and flavorful Rib Eye Steaks with Fragrant Chile Rub and Salsa Butter. This recipe starts with thick, juicy rib eye steaks coated in a smoky and aromatic blend of chili powder, smoked paprika, cumin, and garlic powder, creating a beautifully seasoned crust when grilled to perfection. The finishing touch? A luxurious compound butter infused with zesty salsa, fresh cilantro, and lime zest that melts over the sizzling steaks, adding a burst of tangy, buttery richness to every bite. Ready in under 30 minutes, this impressive yet easy dish is perfect for special occasions or weeknight indulgence. Pair it with roasted vegetables or creamy mashed potatoes for a restaurant-quality meal at home. Keywords: rib eye steak recipe, chile rub steak, salsa butter steak, grilled rib eye, compound butter for steak.
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Recipe Information
Ingredients
- 4 pieces (6-8 oz each) Rib eye steaks
- 2 tablespoons Olive oil
- 1 tablespoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Ground cumin
- 1 teaspoon Garlic powder
- 2 teaspoons Kosher salt
- 1 teaspoon Ground black pepper
- 1 stick (1/2 cup, softened) Unsalted butter
- 0.33 cup Salsa (your favorite store-bought or homemade)
- 2 tablespoons (finely chopped) Fresh cilantro
- 1 teaspoon Lime zest
Instructions
Preheat your grill or a cast-iron skillet to medium-high heat.
Brush the rib eye steaks with olive oil on both sides. Set aside.
In a small bowl, combine chili powder, smoked paprika, ground cumin, garlic powder, kosher salt, and black pepper. Rub this mixture generously over both sides of the steaks.
In a separate bowl, combine the softened butter, salsa, chopped cilantro, and lime zest. Mix until smooth. Spoon the salsa butter onto a piece of plastic wrap or parchment paper, roll into a log, and refrigerate until firm (about 10 minutes).
Place the steaks on the grill or skillet. Cook for 4-6 minutes per side for medium-rare, or adjust the time according to your preferred doneness level. Use a meat thermometer for accuracy (135°F for medium-rare).
Remove the steaks from the heat and let them rest for 5 minutes.
Slice the chilled salsa butter into rounds and place a piece on top of each steak just before serving, allowing it to melt over the hot meat.
Serve immediately with your favorite sides like roasted vegetables, mashed potatoes, or a side salad.
Nutrition Facts
Calories |
2252 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.1 g | 268% | |
| Saturated Fat | 95.4 g | 477% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 528 mg | 176% | |
| Sodium | 1982 mg | 86% | |
| Total Carbohydrate | 18.6 g | 7% | |
| Dietary Fiber | 7.4 g | 26% | |
| Total Sugars | 4.1 g | ||
| Protein | 80.6 g | 161% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 133 mg | 10% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1526 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
