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May 27, 2011

Rib Eye Steaks with Chipotle ButterRecipe from Weber's On the Grill™: Steak & Sides by Jamie Purviance

Rating: 0 stars

4 Reviews

Serves: 4 // Prep time: 15 minutes | Grilling time: 6 to 8 minutes

Grocery List

Meat / Poultry / Seafood

  • 4 rib eye steaks, each about 10 oz and 1" thick

Oil and Spices

  • 1.5 tsp ancho chile powder
  • 2 tbsp extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 2.25 tsp kosher salt

Dairy

  • .25 cups unsalted butter

Other

  • 1.5 tsp brown sugar
  • 1 canned chipotle chile peppers in adobo sauce
  • 1 tsp unsweetened cocoa powder

Ingredients

Butter

  • ¼ cup (½ stick) unsalted butter, softened
  • 1 tablespoon minced canned chipotle chiles in adobo sauce
  • 1 teaspoon packed brown sugar
  • ¼ teaspoon kosher salt

Rub

  • 2 teaspoons kosher salt
  • 1½ teaspoons ancho chile powder
  • 1 teaspoon unsweetened cocoa powder
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon packed brown sugar

  • 4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
  • Extra-virgin olive oil

Instructions

  1. In a medium bowl mix the butter ingredients until evenly incorporated.

  2. Prepare the grill for direct cooking over high heat (450° to 550°F).

  3. 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.

  4. 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. Serve warm.

4 Reviews

Average Rating

Rating: 0 stars

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Rating: 5 stars

May 27, 2013

A. S

Too much is always better than not enough

I've got  one 22" and two 18"Weber Smokey Mountains, along with a Kamado ceramic grill and a Lodge cast iron hibachi, but for a quick grill of burgers and hotdogs, the Jumbo Joe can't be beat for versatility. All my 18" accessories work with it and if you want to double your grill space, just pick up a Weber Hinged Cooking grate and stack the Joe's grate on top of it upside down. Plenty of space for indirect cooking and three-zone smoking. With a charcoal chimney and some Weber paraffin tablets, you can take on anything from sausages to low-and-slow ribs. If you're stuck on a desert island, this is the grill to take with you.

Type of Griller

Advanced

Would you recommend this recipe? YES

Rating: 5 stars

Jun 24, 2013

Jim B

Great little grill

I bought this grill to take on a camping trip. I was debating the smaller gold vs the jumbo joe and I am so very glad i got the jumbo. The extra space was well worth it. I find the heat plenty easy to control with the bottom damper and just like my 22" i use at home it just works great. I have used it quite a bit since my camping trip as well since its big enough for every day cooking. Once football season starts I'm sure this grill will be getting a tailgating workout.

Type of Griller

Advanced

Would you recommend this recipe? YES

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Rib Eye Steaks with Chipotle Butter

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