Rib Eyes With Chipotle Butter Recipes

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EASY RIB EYE ROAST



Easy Rib Eye Roast image

I make this every time rib eyes are on sale. Easy and delicious; there are never any leftovers! We usually cook ours medium-rare!

Provided by Kendall Christine Hanson

Categories     Main Dish Recipes     Roast Recipes

Time 1h40m

Yield 8

Number Of Ingredients 5

1 cup softened butter
6 cloves garlic, minced
1 (4 pound) bone-in rib-eye roast
sea salt to taste
cracked black pepper to taste

Steps:

  • Preheat an oven to 500 degrees F (260 degrees C).
  • Beat butter and garlic together in a bowl. Poke several holes in roast with a sharp knife. Rub butter mixture all over roast and season meat with salt and black pepper. Place roast, fat-side up, in a roasting pan.
  • Roast in the preheated oven for 20 minutes, reduce heat to 325 degrees F (165 degrees C), and continue cooking until roast is reddish-pink and juicy in the center, 1 1/2 to 2 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 471.5 calories, Carbohydrate 1.3 g, Cholesterol 185.9 mg, Fat 39.7 g, Fiber 0.3 g, Protein 26.8 g, SaturatedFat 21 g, Sodium 256.7 mg

PAN SEARED RIB-EYE STEAK WITH CHIPOTLE BROWN BUTTER



Pan Seared Rib-Eye Steak with Chipotle Brown Butter image

Provided by Food Network

Time 25m

Yield 1 steak

Number Of Ingredients 8

1 well trimmed, 1 1/2-inch thick, rib-eye steak
1 teaspoon coarsely ground black pepper
1/2 teaspoon coarse salt (sea salt or kosher salt)
1 teaspoon granulated garlic, (not garlic powder)
1 tablespoon melted butter
2 tablespoons chopped onion
2 ounces canned chipotle peppers in adobo sauce
3 ounces bock beer (recommended: Rahr Bucking Bock)

Steps:

  • Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
  • Extra Rare-below: 125 degrees F
  • When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
  • Rare: 135 degrees F .
  • Medium-Rare: 145 degrees F .
  • Medium: 160 degrees F .
  • Well Done: 170 degrees F .

CHIPOTLE MARINATED RIBEYE WITH ENCEBOLLADO



Chipotle Marinated Ribeye with Encebollado image

Provided by Aarón Sánchez

Time 2h

Number Of Ingredients 11

2 tablespoons of chipolte in adobo, pureed
2 tablespoons of roasted garlic
1 teaspoon of ground cumin
1/4 cup steak sauce
Salt and pepper to taste
1 (10 to 12) ounce rib-eye steak
3 cups of sliced white onions
2 tablespoons sliced garlic
1/4 cup olive oil
1/4 cup chopped cilantro
2 tablespoons lime juice

Steps:

  • Combine chipotle, roasted garlic, cumin, steak sauce, and salt and pepper in a mixing bowl combine well. Add the rib-eye and cover with the marinade, allow to sit at least 1 hour, as long as, overnight. For the encebollado heat a large saute pan over medium heat and add the onions, garlic and oil. Cook for about 15 minutes or until the onions have caramelized. Add the cilantro and lime juice and set aside. Keep warm. Grill the rib-eye steak to your preferred degree of doneness and serve with the encebollado on top.;

RIB EYE STEAKS WITH CHIPOTLE BUTTER



Rib Eye Steaks With Chipotle Butter image

A Weber Grill recipe with some minor adjustments. A reminder: kosher salt is less salty than regular salt, so if substituting, use less.

Provided by gailanng

Categories     Steak

Time 45m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup unsalted butter, softened
1 tablespoon minced canned chipotle chile in adobo
1 teaspoon brown sugar
1/4 teaspoon kosher salt
2 teaspoons kosher salt
1 1/2 teaspoons dried ancho chile powder
1 teaspoon coffee, finely ground (can sub ground espresso)
1/2 teaspoon ground black pepper
1/2 teaspoon packed brown sugar
4 rib eye steaks, each about 1-inch thick, trimmed of excess fat
olive oil

Steps:

  • In a medium bowl mix the butter ingredients until evenly incorporated.
  • Prepare the grill for direct cooking over high heat (450° to 550°F).
  • In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
  • Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes.

Nutrition Facts : Calories 111.9, Fat 11.7, SaturatedFat 7.3, Cholesterol 30.5, Sodium 999.8, Carbohydrate 2.4, Fiber 0.4, Sugar 1.8, Protein 0.3

CHERRY-CHIPOTLE GLAZED BACK RIBS



Cherry-Chipotle Glazed Back Ribs image

Chipotle chile powder imparts great smoky heat to these tender, grilled pork back ribs with a cherry-chipotle glaze.

Provided by Smithfield(R)

Categories     Trusted Brands: Recipes and Tips     Smithfield®

Time 4h40m

Yield 4

Number Of Ingredients 23

¼ cup light brown sugar
1 tablespoon kosher salt
1 tablespoon paprika
1 teaspoon chipotle chile powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon black pepper
2 racks Smithfield® Extra Tender Pork Back Ribs, membrane removed
1 cup Handful hickory or apple wood chips for smoking, soaked in water and drained
¾ cup apple juice, in a spray bottle
1 ½ cups ketchup
½ cup light brown sugar
½ cup distilled white vinegar, plus
1 tablespoon distilled white vinegar
⅓ cup water, plus
1 tablespoon water
1 ½ teaspoons Worcestershire sauce
1 ½ teaspoons chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon chipotle chile powder
¼ teaspoon black pepper
⅓ cup cherry preserves

Steps:

  • About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Pat ribs dry with paper towels; generously coat both sides of ribs with rub. Set aside at room temperature for 1 hour.
  • Meanwhile, make the glaze. Combine all ingredients except cherry preserves in medium saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until slightly thickened, stirring frequently. Remove from heat; stir in preserves. Set aside to cool.
  • Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using.
  • Place the ribs, meaty side down, over a drip pan and cook for 2 hours spraying both sides of ribs with apple juice every 20 to 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat.
  • Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill.
  • Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with glaze. Cook for about 5 minutes until the glaze is set. Turn ribs and repeat with more glaze.
  • Serve ribs with remaining glaze.

Nutrition Facts : Calories 2897.4 calories, Carbohydrate 85.4 g, Cholesterol 736.1 mg, Fat 215 g, Fiber 1.6 g, Protein 148.8 g, SaturatedFat 79.5 g, Sodium 3168.9 mg, Sugar 78.4 g

GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER



Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

Steps:

  • Build a fire in your grill; if using a gas grill, turn both burners to high.
  • Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
  • Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
  • When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

RIB EYES WITH CHIPOTLE BUTTER



Rib Eyes With Chipotle Butter image

Chipotle are little peppers with a big flavor. These smoked and dried jalopenos add distinctive southwestern heat to these steaks.

Provided by Barb G.

Categories     Steak

Time 34m

Yield 4 serving(s)

Number Of Ingredients 14

1/4 cup butter, softened
1 tablespoon shallot, finely chopped
2 teaspoons fresh basil or 2 teaspoons cilantro, snipped
1 1/2 teaspoons lime juice
1 teaspoon chipotle chile in adobo, finely chopped
2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon white pepper
1 tablespoon olive oil
1/4 teaspoon adobo sauce (from canned chipotle in adobo sauce)
4 rib eye steaks, cut 1 inch thick (8-10 ounce)
fresh basil or fresh cilantro stem
lime wedge

Steps:

  • For Chipotle Butter:In a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
  • In another small bowl stie together cumin, paprika, salt, and pepper; stir in olive oil and adobo sauce until a paste forms, spread mixture over both sides of steaks.
  • Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling; allow 14 to 18 minutes for medium(160 degrees.
  • Serve steaks with chipotle butter and garnish with lime and herbs.

Nutrition Facts : Calories 140.3, Fat 15.2, SaturatedFat 7.8, Cholesterol 30.5, Sodium 374.8, Carbohydrate 1.6, Fiber 0.4, Sugar 0.1, Protein 0.5

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