Rib Eye Steaks with Chipotle Butter

Ingredients

¼ cup (½ stick) unsalted butter, softened(½ stick) unsalted butter, softened
1 tablespoon minced canned chipotle chiles in adobo sauceminced canned chipotle chiles in adobo sauce
1 teaspoon packed light brown sugarpacked light brown sugar
Rub

1½ teaspoon ancho chile powderancho chile powder
1 teaspoon unsweetened cocoa powderunsweetened cocoa powder
½ teaspoon freshly ground black pepperfreshly ground black pepper
½ teaspoon packed light brown sugarpacked light brown sugar
Steaks

4 rib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fatrib eye steaks, each about 10 ounces and 1 inch thick, trimmed of excess fat
Extra-virgin olive oilExtra-virgin olive oil
2¼ teaspoons kosher salt, divided

Instructions

In a medium bowl mix the butter ingredients, including ¼ teaspoon of the salt.

Prepare the grill for direct cooking over high heat (450° to 550°F).

In a small bowl combine the rub ingredients, including the remaining 2 teaspoons salt. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.

Grill the steaks over direct high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice. Remove from the grill and spread the butter on top.

Let rest for 3 to 5 minutes. Serve warm.

Source: weber.ca