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Ribeyes with Chili Butter Recipe
Ribeyes with Chili Butter Recipe photo by Taste of Home

Ribeyes with Chili Butter Recipe

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A couple spoonfuls of spicy butter instantly give steak a delicious Southwestern slant. Meat lovers will be delighted by the chili and mustard flavors.—Allan Stackhouse Jr., Jennings, Louisiana
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings

Ingredients

  • 1/4 cup butter, softened
  • 1 teaspoon chili powder
  • 1/2 teaspoon Dijon mustard
  • Dash cayenne pepper
  • 2 beef ribeye steaks (8 ounces each)
  • 1/2 to 1 teaspoon coarsely ground pepper
  • 1/4 teaspoon sugar

Nutritional Facts

1 steak with 2 tablespoons butter equals 708 calories, 59 g fat (29 g saturated fat), 195 mg cholesterol, 308 mg sodium, 2 g carbohydrate, 1 g fiber, 41 g protein.

Directions

  1. In a small bowl, beat the butter, chili powder, mustard and cayenne until smooth. Refrigerate until serving.
  2. Rub the steaks with pepper and sugar. Grill, covered, over medium heat for 5-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 145°; medium, 160°; well-done, 170°). Spoon chili butter over steak. Yield: 2 servings.
Originally published as Ribeyes with Chili Butter in Country Woman April/May 2010, p45

Nutritional Facts

1 steak with 2 tablespoons butter equals 708 calories, 59 g fat (29 g saturated fat), 195 mg cholesterol, 308 mg sodium, 2 g carbohydrate, 1 g fiber, 41 g protein.

Full-Bodied Red Wine

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

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Reviewed Jun. 13, 2012

"this was wonderful--yum yum"

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