Grilled Oklahoma Ribeye with Smoked Poblano Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy grilled ribeye steak topped with a smoky poblano-infused butter that captures bold Southwestern flavors. This American-inspired grilling recipe, ready in about 35 minutes, pairs ribeye steak, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 720 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 2 American cuisine 720 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat your grill to high heat (around 450°F). Season the 16 oz ribeye steak on both sides with 1 tsp salt and 1 tsp black pepper, pressing lightly to adhere.
  2. Step 2: Char the 1 medium poblano pepper directly over the grill grates, turning occasionally, until blackened and softened, about 8 minutes. Place in a bowl and cover tightly with plastic wrap to steam for 10 minutes.
  3. Step 3: Peel the skin off the poblano pepper, remove seeds, and finely chop. In a small bowl, combine the chopped poblano, 4 tbsp unsalted butter (softened), 1 large minced garlic clove, and 1 tsp lime juice. Mix until smooth.
  4. Step 4: Brush the steak lightly with 2 tbsp olive oil. Grill the ribeye for 4-5 minutes per side for medium-rare, adjusting time for desired doneness.
  5. Step 5: Remove the steak and let rest for 5 minutes. Top with a generous dollop of the smoked poblano butter while still hot, allowing it to melt into the meat before serving.

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