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Ingredients
- 6 (14 to 18 ounce) beef ribeye steaks, well trimmed
- 2 tablespoons Reata grill spice (below)
- 1 onion
- 6 tablespoons unsalted butter, melted
- 12 tablespoons jalapeno cilantro butter (below)
- Reata Grill Spice - makes about 1 1/2 cups
- 1/4 cups freshly ground black pepper
- 2 tablespoons kosher salt
- 4 tablespoons ground thyme
- 3 tablespoons garlic
- 2 1/2 tablespoons sugar
- 1/4 cup ground cumin
- 1/2 cup ground paprika
- Mix all together and store in an airtight container
- Jalapeno cilantro butter - makes about 16 tablespoons
- 1 pound unsalted butter, softened to room temperature
- 1 fresh jalapeno, seeded and minced
- 1 fresh shallot, peeled and minced
- 1/2 bunch fresh cilantro, finely chopped
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- Simply chill blended butter in fridge for about 30 minutes and roll it into a medium sized log on wax paper. tightly wrap log in wax paper, twist the ends and freeze. When you are ready to use, remove from freezer and slice off rounds as needed.
Preparation
Step 1
Lightly dust each side of the rib-eyes with Reata Grill spice.
Heat grill to high.
Slice onion in half and put a fork in the rounded end.
Run the flat side of the onion over the hot grate to lightly oil and season the grill.
Place seasoned rib-eyes on grill.
To make distinct grill has marks, turn the rib-eye at a 90 degree angle after about 2 minutes keeping the steak on the same flat side. After 2 to 3 more minutes, flip the steak to the other side. The time estimates here are for a medium rare steak.
Regularly baster the rib-eye with melted butter to keep the steak moist, cooking both sides to your desired temperature. Serve topped with about 2 tablespoons of Jalapeno cilantro butter.