Sizzling Ancho Ribeyes
Total TimePrep/Total Time: 25 min.
- 4 teaspoons salt
- 4 teaspoons ground ancho chile pepper
- 1 teaspoon pepper
- 6 beef ribeye steaks (3/4 pound each)
- 6 tablespoons butter, softened
- 6 chipotle peppers in adobo sauce
- In a small bowl, combine the salt, chile 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 135°; medium, 140°; medium-well, 145°). Serve with chipotle butter.
Nutrition Facts1 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.
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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.