Grilled Ribeyes with Calabrian Chile Butter

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Summer is in full swing and we all need a great Ribeye recipe in our back pocket. It's one of the easiest steaks to whip up at a moments notice, especially if it's not too thick! This is my go-to recipe for Grilled Ribeyes and I throw on a Calabrian Chile Butter to give it an extra oomph!! It pairs perfectly with a Caprese salad or my favorite summer watermelon salad!

Strips of cut ribeye sitting on a plate topped with halved cherry tomatoes and leaves of basil.  The plate is sitting next to a dish of Calabrian chile butter.

Why I Love This Recipe

There's nothing better than a quick grilled piece of steak over high heat. That char. That sizzle. The crust of salt and pepper! Grilled Ribeyes are actual perfection and they pair beautifully with any number of summer salads or grilled veggies

Calibrian Chili butter sitting next to a plate with strips of steak and cherry tomatoes.

Ingredients & Substitutions

*For a full list of ingredients and directions see the recipe card below

How to Make Grilled Ribeyes with Calabrian Chili Compound Butter

Start by making the Calabrian chili compound butter by mixing together all the ingredients until smooth in a small bowl. Then get started on the grilled steaks. Season both sides of the ribeyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 2-3 minutes per side for medium-rare. Remove the steaks from the heat, and let rest for 5-10 minutes. Slice steak to serve, top with a spoonful of the Compound Butter and scatter with cherry tomatoes and basil, and serve.

Tips & Tricks

A few things when it comes to making perfect Grilled Ribeyes!

  • Let you meat come to room temperature for at least 30 minutes before grilling
  • Give the Ribeyes ample salt and pepper. This will form a beautiful crust on the meat and will bring out even more flavor!
  • The compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.

FAQs

How spicy is Calabrian chili paste?

It's got a bit of heat!! So you can tone it down if you prefer! And a great substitute would be chipotles in adobo if you're wanting something a little more smoky!

Strips of medium rare ribeye steak with halved cherry tomatoes and basil leaves topped with salt and pepper.

Similar Recipes

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Calabrian Chili Compound Butter Steak

Author: Gaby Dalkin
No ratings yet
Summer is in full swing and we all need a great Ribeye recipe in our back pocket. It's one of the easiest steaks to whip up at a moments notice, especially if it's not too thick! This is my go-to recipe for Grilled Ribeyes and I throw on a Calabrian Chile Butter to give it an extra oomph!!
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Main Course, Dinner
Cuisine Italian
Servings 4 people

Equipment

Ingredients
  

  • ½ cup unsalted butter softened
  • 1-2 tablespoon Calabrian chiles finely chopped
  • 1-2 tablespoon leftover basil vin
  • Salt and pepper

For the Grilled Rib Eye Steak

  • 4 New Zealand Beef Ribeyes
  • Kosher salt and pepper

Instructions
 

For the Compound Butter

  • Mix together all the ingredients in a small bowl and mix together until smooth.

For the Grilled Rib Eye Steak

  • Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 2-3 minutes per side for medium-rare. Remove the steaks from the heat, and let rest for 5-10 minutes.
  • Slice steak to serve, top with a spoonful of the compound butter and scatter with cherry tomatoes and basil, and serve.

Notes

A few things when it comes to making perfect Grilled Ribeyes!
  • Let you meat come to room temperature for at least 30 minutes before grilling
  • Give the Ribeyes ample salt and pepper. This will form a beautiful crust on the meat and will bring out even more flavor!
  • The compound butter listed below can be prepped up to a week ahead of time. And any leftovers can be used for pasta, veggies, garlic bread etc.

Nutrition Information

Calories: 691kcal | Carbohydrates: 1g | Protein: 46g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 199mg | Sodium: 1900mg | Potassium: 613mg | Fiber: 0.4g | Sugar: 0.4g | Vitamin A: 819IU | Calcium: 30mg | Iron: 4mg
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