Grilled Texas Ribeye with Southwestern Chili Butter
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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
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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