My absolute favorite steak is the ribeye. It’s meaty, it’s loaded with flavor and I crave it.
High heat and quick grilling is the best method for these yummy steaks. You can check out more cut-specific cooking tips here. The ribeye deserves respect and attention so I always give it what it deserves – you know, before I devour it.
You can do the same. Try this amazing Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter recipe. This is a great enhancement to the flavor of the cut and it’s absolutely delicious! Respect the meat!
Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter
2 tbsp. vegetable oil
1 tsp. ground coriander
1 tsp. ground cumin
2 tsp. minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 tsp. seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) Ribeye Steaks
Directions: Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freezer until needed. Rub remaining paste into both sides of Ribeyes Steaks; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges.
Source: The Kansas City Steak Company