Smoky Chili-Crusted Ribeye

By AislePrompt Editorial · Published 2026-04-15 · Updated 2026-04-15

A bold steak with a smoky chili crust, seared to medium-rare perfection and finished with butter basting. This American-inspired beef recipe, ready in about 18 minutes, pairs Ribeye steak, Chili powder, Smoked paprika for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 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

• 1 lb Ribeye steak
• 1 tbsp Chili powder
• 1 tsp Smoked paprika
• 1/2 tsp Garlic powder
• 1/2 tsp Onion powder
• 1/4 tsp Black pepper
• 1/2 tsp Salt
• 2 tbsp Olive oil
• 1 tbsp Butter

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Instructions

1. Step 1: In a small bowl, mix 1 tbsp chili powder, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1/4 tsp black pepper, and 1/2 tsp salt.
2. Step 2: Pat 1 lb ribeye steak dry with paper towels. Rub the spice mixture evenly over both sides.
3. Step 3: Heat 2 tbsp olive oil in a cast-iron skillet over high heat until shimmering. Place the steak in the skillet and sear for 3 minutes per side for medium-rare.
4. Step 4: Add 1 tbsp butter to the skillet, swirling to coat the steak. Baste the steak for 1 minute as it finishes cooking.
5. Step 5: Transfer to a cutting board and let rest for 5 minutes before slicing to retain juices.