Grilled Ribeyes With Calabrian Chile Butter

Name: Calabrian Chili Compound Butter Steak
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: 1/2 cup unsalted butter (softened); 1-2 tablespoon Calabrian chiles (finely chopped); 1-2 tablespoon leftover basil vin; Salt and pepper; 4 New Zealand Beef Ribeyes; Kosher salt and pepper

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

Mise-en-place with all the ingredients required to make grilled ribeyes with calabrian chile butter.

Unsalted Butter
Calabrian Chiles
Basil Vin
Ribeyes
Salt & Pepper

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

How to Make Grilled Ribeyes with Calabrian Chili Compound Butter

A small glass mixing bowl with butter, calabrian chiles, basil vinaigrette and salt and pepper.

Step 1: Mix together all the ingredients in a small bowl.

A small glass mixing bowl with compound butter made with calabrian chiles.

Step 2: Mix together all the ingredients until smooth.

A baking sheet with ribeyes seasoned with lots of salt and pepper.

Step 3: 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.

A baking sheet with grilled ribeyes seasoned and a small bowl of calabrian chile compound butter on the side.

Step 4: Remove the steaks from the heat, and let rest for 5-10 minutes.

Make sure to let it 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.

How to Store Grilled Ribeyes and Compound Butter

You can store grilled ribeyes in the fridge in an airtight container for about 3 days. To reheat, warm it low and slow in the oven at about 250F for about 30 minutes. Placing the ribeye on a wire rack placed on a baking sheet will result in better heating. Once the internal temperature is 110F, give a quick sear on both sides on the stovetop on a pan with some oil. You can also use an air fryer to reheat.

You can store the compound butter in the fridge for 1-2 weeks, tightly wrapped.

How to Freeze Grilled Ribeyes and Compound Butter

You can also freeze grilled ribeye for up to 3 months. When its time eat, make sure to thaw it in the fridge overnight. Follow the same instructions as with storing in the fridge to reheat.

You can also freeze compound butter, tightly wrapped, for up to 3 months.

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.

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

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!