Grilled Texas-Style Ribeye with Chili Butter

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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 drafted and published.

A hearty grilled ribeye steak seasoned with smoky spices and topped with a rich chili butter for a bold, savory flavor. 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.

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

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Ingredients

16 oz ribeye steak
1 tsp kosher salt
1 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
4 tbsp unsalted butter
1/2 tsp chipotle chili powder
1 tsp fresh lime juice
1 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat your grill to high heat, around 450°F. While it heats, pat dry the 16 oz ribeye steak and season evenly with 1 tsp kosher salt, 1 tsp black pepper, 1/2 tsp paprika, and 1/2 tsp garlic powder.
Step 2: Place the steak on the hot grill grates and cook for 4-5 minutes per side for medium-rare, flipping once until a nice char forms and the internal temperature reaches 130°F.
Step 3: While the steak grills, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 1/2 tsp chipotle chili powder and 1 tsp fresh lime juice, cooking for 2 minutes until fragrant and smooth.
Step 4: Remove the steak from the grill and let it rest for 5 minutes. Spoon the chili butter over the top, sprinkle with 1 tbsp chopped fresh parsley, and serve immediately.