Chili Rubbed Rib Eye Steaks With Cilantro Butter

Recipe from ribs, chops, steaks & wings by ray “dr. Bbq” lampe.

At least a few hours and up to 1 month before you plan to cook , make the butter.

In a small skillet over medium heat , heat the oil.

Add the cilantro , shallot , and garlic and cook for 2 to 3 minutes , stirring often , until the shallot is soft.

Transfer to a bowl and set aside to cool.

In a medium bowl , cream the butter with a fork.

Add the cilantro mixture and blend well.

Transfer to a 12-x-12-inch sheet of waxed paper and form into a log about 8 inches long in the center of the sheet.

If the mixture is too warm to handle , just refrigerate for a couple of minutes until it is ready.

Roll the butter up in the waxed paper to make a firm log and twist the ends to hold it tight.

Place in the freezer until firm.

One hour before you plan to cook , make the rub.

In a small bowl , mix together the chili powder , salt , granulated garlic , onion powder , and smoked paprika.

Add the oil and mix well.

Place the steaks on a big platter and brush the wet chili rub evenly on both.

olive oil, cilantro leaf, shallot, garlic clove, black pepper, butter, chili powder, salt, granulated garlic, onion powder, smoked paprika