Texas Ribeye With Three-pepper Compound Butter
From twill10 10 years ago
- 30 mins. to make
- Serves 1
I have eaten steaks like this for many, many years and they are great! Even chicken can be very tasty when given the pepper treatment, but I also make sure my chicken is well cooked!
Ingredients
- I would call this a Blackened style Texas steak. shopping list
- Texas Ribeye With Three-pepper Compound butter (Serves 1 easily) shopping list
- 1 pound unsalted butter (this butter freezes well, which is good, because you’ll have a lot left over) shopping list
- 1/4 teaspoon kosher salt shopping list
- 1 fresh jalapeño, finely diced ( I deseed my jalapeno) (I also like bell pepper in place of the jalapeno). shopping list
- 1/2 teaspoon ground chipotle powder shopping list
- 1/8 teaspoon chile de árbol powder (you can substitute other chile powders if you can’t find chipotle or árbol) shopping list
- 1/4 teaspoon freshly ground black pepper shopping list
- 2 cloves garlic, minced shopping list
- 1 18-ounce bone-in ribeye shopping list
- kosher salt and freshly ground pepper, to taste shopping list
- 1 teaspoon canola oil shopping list
- I find sometimes a little salt, pepper flakes and worcestershire sauce works well mixed into real unsalted butter....tw shopping list
How to make it
- Allow the butter to soften almost to room temperature, about 30 minutes. Place in an electric mixer with the paddle attachment, add the next five ingredients, and blend well. Transfer the butter onto a sheet of parchment paper and roll into a log. Refrigerate until ready to use. Season the steak with salt and pepper on both sides, then brush lightly with canola oil on both sides. Grill over a medium-high fire to desired temperature (130 degrees for medium-rare, about 6 to 8 minutes). Remove the steak and allow to rest for 2 to 3 minutes. While the steak is still hot, cut a slice of the butter and place on top of the steak, allowing the butter to melt all over the ribeye and plate, then serve.
- Adapted from Fine Texas Cuisine , by Jon Bonnell. Published by Gibbs Smith
The Rating
Reviewed by 1 people-
Yum! I'm making this one soon!
mommyluvs2cook
in Santa Fe loved it
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This is a mighty fine steak for sure! I was unsure about the raw garlic in the butter being over whelming when melted on the steak...but it was amazing! Nice little kick from the spices and jalapenos...right up my alley! Added this into the IMI gr...more
mommyluvs2cook
in Santa Fe loved it
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