Grilled Texas Ribeye with Southwestern Chili Butter

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 22 minutes pairs steaks, about 12 oz each 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.

Prep: 10 min Cook: 12 min Serves 2 American cuisine 700 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Grilled Texas Ribeye with Southwestern Chili Butter take to make?

Total time is about 22 minutes (10 min prep + 12 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 Texas Ribeye with Southwestern Chili 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 kosher salt from drying out.

Can I substitute ingredients in Grilled Texas Ribeye with Southwestern Chili 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 Texas Ribeye with Southwestern Chili 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 Texas Ribeye with Southwestern Chili Butter?

American beef 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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