Sizzling Ancho Ribeyes Recipe

4.5 1 2
Sizzling Ancho Ribeyes Recipe
Sizzling Ancho Ribeyes Recipe photo by Taste of Home
Publisher Photo

Sizzling Ancho Ribeyes Recipe

Read Reviews
4.5 1 2
Publisher Photo
“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
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

Nutritional Facts

1 steak with about 1 tablespoon butter: 867 calories, 66g fat (29g saturated fat), 232mg cholesterol, 1926mg sodium, 2g carbohydrate (1g sugars, 1g fiber), 61g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Sizzling Ancho Ribeyes in Taste of Home April/May 2011, p85

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aug2295 User ID: 4631582 117479
Reviewed Jun. 18, 2011

"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."

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