Chili Rubbed Ribeye Steak with Maple Bourbon Butter Recipe
This Chili Rubbed Ribeye Steak features a robust chili-spiced crust perfectly balanced by a rich, creamy Maple Bourbon Butter that melts over the hot steaks, adding a sweet and smoky flavor. Ideal for a gourmet dinner, the dish combines a bold homemade chili rub with a decadent, boozy butter topping to elevate the ribeye steak experience.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 2 servings
- Category: Main Course
- Method: Frying
- Cuisine: American
Ingredients
Chili Rub
- 1 tablespoon chili powder
- 2 teaspoons brown sugar
- 1 tablespoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
Maple Bourbon Butter
- 4 tablespoons unsalted butter, softened
- 1 tablespoon bourbon
- 1 teaspoon pure maple syrup
- 1 teaspoon chili rub
- 1 teaspoon fresh parsley, finely chopped
Ribeye Steaks
- 2 boneless ribeye steaks, 1.5 inches thick
Instructions
- Prepare the Chili Rub: In a small bowl, combine chili powder, brown sugar, garlic powder, kosher salt, and black pepper thoroughly to create your chili rub mixture.
- Make the Maple Bourbon Butter: In another bowl, mix the softened unsalted butter with bourbon, pure maple syrup, 1 teaspoon of the prepared chili rub, and finely chopped fresh parsley until smooth and fully incorporated. Set aside or refrigerate until ready to use.
- Season the Steaks: Pat the ribeye steaks dry with paper towels. Generously coat both sides of the steaks with the chili rub, pressing it into the meat to ensure a good crust forms during cooking.
- Cook the Steaks: Preheat a heavy skillet or cast iron pan over medium-high heat. Once hot, place the ribeye steaks in the pan and sear each side for about 4-5 minutes, depending on thickness and desired doneness, until a flavorful crust forms and the steak reaches your preferred internal temperature (about 130°F for medium-rare). Remove from heat and let rest for 5 minutes.
- Serve with Butter: Top each rested steak with a generous dollop of the Maple Bourbon Butter. Allow the butter to melt over the warm steak before serving for a luscious finish.
Notes
- Letting the steaks rest after cooking allows the juices to redistribute, keeping the steak tender and juicy.
- Bourbon can be substituted with whiskey if desired.
- For an extra smoky flavor, consider finishing the steaks briefly under a broiler after searing.
- This recipe works best with ribeye steaks that are at least 1.5 inches thick to achieve a nice sear while maintaining a juicy interior.
