Rib Eyes with Chipotle Butter
Elevate your steak night with these perfectly seared Rib Eyes with Chipotle Butter, a bold and smoky twist on a classic favorite. This recipe brings together tender, juicy ribeye steaks, seared to perfection in a hot cast-iron skillet, and pairs them with a rich, zesty chipotle butter infused with garlic, lime juice, and fresh cilantro. The smoky heat of chipotle peppers in adobo sauce melts into the steaks, creating a luxurious finish that’s equal parts indulgent and flavorful. Ready in under 30 minutes, this dish is ideal for an elegant date night meal or a sophisticated weekend dinner. Serve these steaks with creamy mashed potatoes or crisp grilled vegetables for a restaurant-quality dining experience at home. Perfect for steak enthusiasts, this recipe highlights juicy, charred perfection paired with a spicy, buttery kick!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pieces (12-14 oz each) ribeye steaks
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, softened
- 2 teaspoons chipotle peppers in adobo sauce, finely chopped
- 1 clove garlic, finely minced
- 1 teaspoon fresh lime juice
- 1 teaspoon chopped fresh cilantro
Instructions
Take the ribeye steaks out of the refrigerator 30 minutes before cooking to allow them to come to room temperature.
In a small bowl, combine the softened butter, chopped chipotle peppers, minced garlic, lime juice, and cilantro. Mix well until smooth. Spoon the chipotle butter onto a piece of parchment paper, shape it into a log, wrap it tightly, and refrigerate until firm, about 15 minutes.
Pat the steaks dry with paper towels to ensure a good sear. Season both sides of the steaks evenly with the salt and black pepper.
Heat a cast-iron skillet or grill pan over high heat. Add the olive oil, swirling to coat the pan.
When the pan is very hot, place the steaks in the skillet and let them sear undisturbed for 4-5 minutes on one side until a deep golden-brown crust forms.
Flip the steaks and sear the other side for another 4-5 minutes for medium-rare doneness (internal temperature of 130-135°F). Adjust the cooking time to your preferred level of doneness.
Remove the steaks from the skillet and transfer to a plate. Tent with foil and let them rest for 5 minutes to allow the juices to redistribute.
Slice the chilled chipotle butter into rounds. Place a round of chipotle butter on each steak just before serving to let it melt over the warm meat.
Serve immediately with your favorite side dishes, such as grilled vegetables or mashed potatoes, and enjoy!
Nutrition Facts
Calories |
2990 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 261.1 g | 335% | |
| Saturated Fat | 110.6 g | 553% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 759 mg | 253% | |
| Sodium | 2914 mg | 127% | |
| Total Carbohydrate | 4.4 g | 2% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 172.0 g | 344% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 120 mg | 9% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2619 mg | 56% | |
*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.
