Chile-rubbed rib eye steaks with roasted red pepper butter

Recipe & Food Styling Marisa Curatolo. Styling Kari Wardrop. Photography Jerry Grajewski.


4 (6-ounce) rib eye steaks, 1 1⁄2 -inches thick

Sea salt and freshly ground pepper

Roasted red pepper butter

1 roasted red pepper, finely chopped

1/4 cup unsalted butter, softened

2 cloves garlic, minced

1 tablespoon maple syrup

1/8 teaspoon coarse salt

1/4 cup olive oil

1 tablespoon fresh lime juice

2 teaspoons cayenne pepper

1 teaspoon sweet paprika


Blend red pepper, butter, garlic, maple syrup and salt in small bowl. Cover and chill until firm.

Preheat grill to high heat. Lightly oil grill and reduce to medium–high heat. In small bowl, combine olive oil, lime juice, cayenne and paprika. Brush steaks with spice mixture and generously sprinkle with salt and pepper. Grill steaks 6 minutes per side for medium-rare. Remove from grill.

Cover and let stand 10 minutes. Top each steak with roasted red pepper butter.