Name: Grilled Ribeyes with Hatch Chile Butter
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: 2 whole green chiles, such as Hatch or poblano pepper -; 1 cup minced fresh cilantro -; 1/2 cup butter, softened -; 2 garlic cloves, minced -; 2 teaspoons minced fresh oregano -; 1 tablespoon lime juice -; 1/2 teaspoon salt, divided -; 1/2 teaspoon pepper, divided -; 3 pounds beef ribeye steaks -; 1 tablespoon olive oil -; 1 teaspoon coarse sea salt -; Pickled jalapeno slices, optional -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Grilled Ribeyes with Hatch Chile Butter

1. 2 whole green chiles, such as Hatch or poblano pepper -

2. 1 cup minced fresh cilantro -

3. 1/2 cup butter, softened -

4. 2 garlic cloves, minced -

5. 2 teaspoons minced fresh oregano -

6. 1 tablespoon lime juice -

7. 1/2 teaspoon salt, divided -

8. 1/2 teaspoon pepper, divided -

9. 3 pounds beef ribeye steaks -

10. 1 tablespoon olive oil -

11. 1 teaspoon coarse sea salt -

12. Pickled jalapeno slices, optional -

How to cook deliciously - Grilled Ribeyes with Hatch Chile Butter

1. Stage

Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.

2. Stage

Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm.

3. Stage

Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices.

4. Stage

Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.