Get ready to tantalize your taste buds with a culinary masterpiece that will have your guests begging for seconds! This Chili Rubbed Ribeye Steak with Maple Bourbon Butter is not just a meal; it's an experience that combines the bold flavors of chili and bourbon with the rich, juicy tenderness of perfectly cooked ribeye. In just 30 minutes, you can elevate your dinner game and impress everyone at the table. Whether it's a special occasion or a weeknight treat, this recipe promises to deliver a mouthwatering explosion of flavor that you won't want to miss!
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 4 ribeye steaks (1 inch thick)
- 2 tablespoons chili powder
- 1 tablespoon brown sugar
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup unsalted butter, softened
- 2 tablespoons maple syrup
- 2 tablespoons bourbon
Instructions
- Remove ribeye steaks from refrigerator 30-45 minutes before cooking to allow them to come to room temperature, which ensures even cooking.
- In a small bowl, mix chili powder, brown sugar, garlic powder, salt, and black pepper to create the dry rub.
- Pat steaks dry with paper towels to remove excess moisture, which helps the spice rub adhere better.
- Generously coat both sides of each steak with the prepared chili spice rub, pressing the mixture firmly into the meat.
- For the maple bourbon butter, combine softened butter, maple syrup, and bourbon in a separate bowl. Mix until smooth and set aside.
- Preheat a cast-iron skillet or grill to high heat, around 450-500°F.
- Place steaks on the hot cooking surface and cook for 4-5 minutes on each side for medium-rare, or adjust cooking time to desired doneness.
- Use tongs to flip steaks, avoiding piercing the meat to retain juices.
- Once cooked, transfer steaks to a cutting board and let rest for 5-7 minutes to allow juices to redistribute.
- Top each steak with a generous dollop of maple bourbon butter just before serving.
- Slice against the grain and serve immediately while butter is melting.
Tips
- Bring to Room Temperature: Always remove your ribeye steaks from the refrigerator 30-45 minutes before cooking. This ensures even cooking and helps achieve that perfect sear.
- Perfect Your Dry Rub: For an extra flavor boost, allow the spice rub to sit on the steaks for 15 minutes before cooking. This lets the spices penetrate the meat for a more robust flavor.
- Pat Dry for Best Results: Make sure to pat your steaks dry with paper towels before applying the rub. This helps the spices adhere better and gives you a nice crust when cooking.
- Use a Hot Cooking Surface: Preheat your cast-iron skillet or grill to a high temperature (450-500°F) to achieve that beautiful sear and lock in the juices.
- Rest the Steaks: After cooking, let the steaks rest for 5-7 minutes. This allows the juices to redistribute, ensuring each bite is juicy and flavorful.
- Slice Against the Grain: When it’s time to serve, slice the steaks against the grain for maximum tenderness and a beautiful presentation.
- Butter It Up: Don’t skimp on the maple bourbon butter! A generous dollop on each steak just before serving adds a rich, sweet finish that complements the spicy rub perfectly.
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
