Texan Grilled Ribeye with Amarillo Chili Butter

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

A smoky grilled ribeye steak topped with a spicy chili butter inspired by Amarillo flavors, perfect for a hearty dinner. This american-inspired beef ready in about 35 minutes pairs ribeye steak, kosher salt, freshly ground 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: 25 min Cook: 10 min Serves 2 American cuisine 700 cal/serving
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Ingredients

Instructions

  1. Step 1: Remove the 16 oz ribeye steak from the refrigerator and pat dry. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper. Let it rest at room temperature for 20 minutes.
  2. Step 2: While the steak rests, combine 4 tbsp unsalted butter, 1 tsp dried chili flakes, 1 tsp minced garlic, 1 tsp fresh lime juice, and 1 tbsp chopped fresh cilantro in a small bowl. Mix until well incorporated and set aside.
  3. Step 3: Preheat a grill or grill pan over high heat until it reaches about 500°F. Place the ribeye on the grill and cook for 4-5 minutes per side for medium-rare, flipping only once.
  4. Step 4: Once cooked, transfer the steak to a cutting board and immediately top with the prepared chili butter. Let the steak rest for 5 minutes to allow the butter to melt and flavors to meld before slicing and serving.

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Frequently asked questions

How long does Texan Grilled Ribeye with Amarillo Chili Butter take to make?

Total time is about 35 minutes (25 min prep + 10 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 Texan Grilled Ribeye with Amarillo 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 ribeye steak from drying out.

Can I substitute ingredients in Texan Grilled Ribeye with Amarillo 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 Texan Grilled Ribeye with Amarillo 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 Texan Grilled Ribeye with Amarillo 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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