Texan Grilled Ribeye with Amarillo 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 smoky grilled ribeye steak topped with a spicy chili butter inspired by Amarillo flavors, perfect for a hearty dinner. This American-inspired beef recipe, 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

16 oz ribeye steak
1 tsp kosher salt
1 tsp freshly ground black pepper
4 tbsp unsalted butter
1 tsp dried chili flakes
1 tsp minced garlic
1 tsp fresh lime juice
1 tbsp chopped fresh cilantro

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Instructions

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.
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.
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.
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.