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Post by JJ Judkins on Apr 29, 2011 8:01:04 GMT -6
Rib Eye Steak with Chili Butter Bet you didn’t know that Chiles were unknown outside of America until Columbus came. But now we use them to create classic American meals, such as this one.
Ready in 22 mins
Prep: 10 mins Cook: 10 mins Extra time: 2 mins, resting
Makes: 1 steak Ingredients
1/4 cup butter, softened
1 teaspoon chili powder
1/2 teaspoon Dijon mustard
1 rib eye steak
2 1/2 teaspoons ground pepper
3/4 teaspoon sugar
Preparation method 1. In a small bowl, beat the butter, chili powder, and mustard until smooth. Refrigerate until serving. Rub the steak with pepper and sugar.
2. Heat your gas or charcoal grill to high (Here's how to tell if it's high: Hold your hand about four inches above the cooking surface. After 2 to 3 seconds, the heat will force you to pull your hand away.)
3. Oil the grill grate, using an oiled rag.
4. Place the steak on the grill. Use these cooking times to cook your steak to medium: 2 to 3 minutes per side for a 1/2 inch thick steak, 4 to 6 minutes per side for a 1 inch thick steak, 6 to 9 minutes per side for a 1 1/2 to 2 inch thick steak.
5. Take the steak off the grill. Let it rest 2 to 3 minutes to allow the juices to reabsorb into the steak. Spoon chili butter over steak. Serve.
Note
Recipe makes 2 1/4 teaspoons spice rub, enough for 1 steak, and just over 1/4 cup seasoned butter.
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