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Sizzling Ancho Ribeyes Recipe

“Here in New Mexico, we love the taste of chipotle chili on just about anything. This simple, delicious recipe proves that chipotle pairs perfectly with grilled steak.”—Angela Spengler, Clovis, New Mexico

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Sizzling Ancho Ribeyes Recipe

Prep/Total Time: 25 min.

Yield: 6 Servings

15 10 25

Ingredients

4 teaspoons salt
4 teaspoons ground ancho chili pepper
1 teaspoon pepper
6 beef ribeye steaks (3/4 pound each)
6 tablespoons butter, softened
6 chipotle peppers in adobo sauce

Directions

In a small bowl, combine the salt, chili pepper and pepper; rub over steaks. In another small bowl, beat butter and chipotle peppers until blended.
Grill steaks, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Serve with chipotle butter. Yield: 6 servings.

Cooking for 2: Sizzling Ancho Ribeyes for Two

Nutritional Facts 1 steak with about 1 tablespoon butter equals 867 calories, 66 g fat (29 g saturated fat), 232 mg cholesterol, 1,926 mg sodium, 2 g carbohydrate, 1 g fiber, 61 g protein.

Originally published as Sizzling Ancho Ribeyes in Taste of Home April/May 2011, p85

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Sizzling Ancho Ribeyes

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(1-1) of 1 reviews

Reviewed on Jun. 18, 2011 by aug2295

The steaks with the rub were excellent. The chipotle butter was a bit too spicy for me - I liked it, but there was no way we could use all of it, so I would probably make half the butter for the same amount of steak next time.