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. 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.
Set your grill up for direct grilling. You want the heat to be searing temp, 500-550 degrees.
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.
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.
Slice and serve!
ENJOY WITH FAMILY AND FRIENDS!
