Grilled Oklahoma Ribeye with Smoked Poblano Butter
Juicy grilled ribeye steak topped with a smoky poblano-infused butter that captures bold Southwestern flavors. This american-inspired bbq & smoked 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.
Ingredients
- 16 oz ribeye steak
- 1 tsp salt
- 1 tsp black pepper
- 1 medium poblano pepper
- 4 tbsp unsalted butter
- 1 large garlic clove
- 1 tsp lime juice
- 2 tbsp olive oil
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
Frequently asked questions
How long does Grilled Oklahoma Ribeye with Smoked Poblano Butter take to make?
Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Grilled Oklahoma Ribeye with Smoked Poblano Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ribeye steak from drying out.
Can I substitute ingredients in Grilled Oklahoma Ribeye with Smoked Poblano Butter?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Grilled Oklahoma Ribeye with Smoked Poblano Butter for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Grilled Oklahoma Ribeye with Smoked Poblano Butter?
American bbq & smoked like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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