Bone-in Ribeye With A Chipotle Compound Butter

When it comes to grilling steak I believe in getting the best quality for what you can afford. For me, I always go with bone-in ribeyes! I get them at least 1” thick and go for good marbling (quality). This is where I just simply log in to my Crow Cow ( https://www.crowdcow.com/grillnation ) and go to the search bar and type in “Bone-in Ribeye”. Yes, it is that simple and you will need to enter your address so they can locate the best quality to send to your doorstep! I ordered this Father’s Day (Enter the same link here) box and it arrived within 3 days. The packaging was sharp and the steaks were fresh and frozen. All I had to do next was decide what I wanted to make with them, Chipotle compound butter is what came to mind! Now, we will jump Into the recipe, let’s get to it!

Bone-in Ribeye With A Chipotle Compound Butter

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Prep Time 15 minutes mins

Total Time 30 minutes mins

Servings: 4

Course: Main Course

Cuisine: American

Ingredients Method

Ingredients

  

• 2 Bone-in Ribeyes
• 2 tsp Coarse kosher salt
• 2 tsp Coarse black pepper
• 1 tsp Garlic powder
• 1 tsp Mexican smoked paprika

Chipotle Compound Butter

• 8 oz Softened, unsalted butter
• 1 Chipotle pepper  seeded (add some adobo sauce, optional)
• ½ Shallot diced
• ½ cup Cilantro chopped
• 1 Lime juiced
• 1 tsp Kosher Salt
• 1 tsp Black pepper

Method

 

1. The first part of this process is to thaw out your Bone-in Ribeyes you got from Crowd Cow

   https://www.crowdcow.com/grillnation

   This takes about 6 hours. 
2. Once thawed, make the compound butter. You want the butter to be room temperature, or soften, about 1-2 hours left out. From here you place the butter into a mixing bowl and add all the ingredients (Chipotle, cilantro, lime juice, shallots, salt and pepper) and mix together for 4-5 mins. You want it to have a good blend. Now get some parchment paper, or plastic wrap, and place it on the table. From here place the butter in a log shape on the butcher paper. Now you roll the butter into a tight log and place in the fridge for one hour.
3. Set your grill up for direct grilling. You want the heat to be searing temp, 500-550 degrees. 
4. Spray some duck fat( https://amzn.to/3xgZzWa ), on the ribeyes on both sides and then season generously on all sides with salt, pepper, garlic and Mexican smoked paprika.
5. Place the steaks over the hot coals (it takes about 15 mins for your coals to be active) and then turn 90 degrees after 2 mins. 4 total mins in and flip and repeat the other side. Once you flip, add a tablespoon of your chipotle compound butter on top of the steaks. Remove after 4 mins and let rest for 6-8 mins. This should be a perfect medium-rare. Use a meat probe to make sure your  temp is ideal for your liking.
6. Slice and serve!
7. ENJOY WITH FAMILY AND FRIENDS!