Grilled Texas Ribeye with Southwestern Chili Butter

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Juicy grilled ribeye steak topped with a spicy chili butter that brings a bold Southwestern flavor to this classic Texas dish. This American-inspired beef recipe, ready in about 22 minutes, pairs ribeye steak, kosher salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 700 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

• 2 steaks, about 12 oz each ribeye steak
• 1 tbsp kosher salt
• 1 tsp black pepper
• 4 tbsp unsalted butter
• 1 tsp chipotle chili powder
• 1/2 tsp smoked paprika
• 1 tsp minced garlic
• 1 tsp lime zest

The instant-read thermometer we’d check this beef with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Instructions

1. Step 1: Preheat your grill to high heat, about 500°F. Pat 2 ribeye steaks dry and season both sides evenly with 1 tbsp kosher salt and 1 tsp black pepper.
2. Step 2: In a small bowl, combine 4 tbsp unsalted butter, 1 tsp chipotle chili powder, 1/2 tsp smoked paprika, 1 tsp minced garlic, and 1 tsp lime zest. Mix until fully incorporated and set aside.
3. Step 3: Place the steaks on the hot grill and cook for 4-5 minutes per side for medium-rare, or until an instant-read thermometer reads 130°F in the center.
4. Step 4: Remove steaks from grill and immediately top each with half of the chili butter while resting for 5 minutes, allowing the butter to melt and infuse the meat with smoky, spicy flavor.