Rib Eye Steaks With Fragrant Chile Rub And Salsa Butter

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Adapted from mastering grilling" by andrew schloss and david joachim."

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Steps

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Pat steaks dry with paper towels , then scatter the chile rub over the steaks , patting it in with your fingers to adhere.

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Let the meat rest at room temperature as you heat the grill.

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Oil a grill rack and arrange 4 to 5 inches from heat.

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Prepare grill for a hot fire or high temperature on a gas grill.

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Grill steaks until darkly crusted , 3 to 4 minutes per side.

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Reduce heat to medium low or move steaks to low-heat area , cover and grill for another 3 to 4 minutes for medium-rare to medium.

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Transfer to a platter , cover loosely with foil , and let rest for 5 to 8 minutes.

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Serve topped with generous dollops of salsa butter.

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To prepare the fragrant chile rub: combine all ingredients to blend.

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For the salsa butter: bring the salsa to a boil in a small saucepan or skillet and cook until most of the liquid is gone.

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Remove from heat and whisk in the butter until the sauce is smooth.

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Serve warm.

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Ingredients

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boneless rib-eye steaks, oil, kosher salt, paprika, dark brown sugar, dried ancho chile powder, dried chipotle powder, ground cumin, ground black pepper, salsa, unsalted butter