New Mexico Rubbed Ribeye Steaks
New Mexico Rubbed Ribeye Steaks
New Mexico Rubbed Ribeye Steaks are a delicious way to showcase our New Mexico Red Chile Rub. The flavor is so savory, enhanced by topping them with our New Mexico Sun-Dried Tomato and Grilled Green Onion Butter. The chile rub flavors are complimented with the butter. Even without the butter topping, the flavors of our chile seasoning adds a whole layer of flavor to your grilled (or pan-cooked) steaks, chicken and other dishes. Serve with a potato or rice side dish, and a seasonable vegetable. Your guests will ask for your recipe. Enjoy!
Serves 4
Ingredients:
4 Ribeye Steaks, about ¾” thick. We like to use ribeyes for the fuller flavor. Let come to room temperature.
3 Tablespoons New Mexico Red Chile Rub
½ to ¾ Cup New Mexico Sun-Dried Tomato and Grilled Green Onion Butter. Have at room temperature when serving. (The recipe is below.)
Directions:
Set up your gas or charcoal grill for medium-high temperature.
While the grill is heating, sprinkle the New Mexico Red Chile Rub evenly on both sides of the steaks. Pat the seasoning on the streaks so it sticks better.
When the grill is ready, transfer the steaks to the grill. Cook 3 to 4 minutes per side, or until they are cooked to your preference. Don’t overcook or they will dry out.
Transfer them to your plates, adding a dollop of the New Mexico Sun-Dried Tomato and Grilled Green Onion Butter on each, so your guests can spread it on the steaks to their preference. Serve immediately.
We like to serve our steaks with a baked potato, pan-cooked seasoned potatoes, or even a rice dish. Add a seasonal vegetable and you’re all set. If you want more of a Southwest flair, serve with black beans and maybe Southwest Rice or Calabacitas. Enjoy!
New Mexico Sun-Dried Tomato and Grilled Green Onion Butter
Makes about 1 cup
Compound butters are so delicious. Savory, sweet, blended with spices and herbs, they can add such a wonderful, extra layer of flavor to your steak, chicken, seafood, veggies and much more. Our New Mexico Sun-Dried Tomato and Grilled Green Onion Butter compliments your Southwest spice rubs, or as a stand-alone topping. Serve at room temperature, then freeze any leftover for up to a month, ready for your next dish begging for extra flavor.
Ingredients:
6 Tablespoons Butter, Softened
3 Tablespoons Oil-packed, Sun-dried Tomatoes, Drained and Finely Chopped
4 Green Onions, Preferably Grilled. Grilling gives them a sweeter, roasted flavor. (See below for grilling directions.)
2 Garlic Cloves. Press through a Garlic Press, or mince very fine.
1 Teaspoon New Mexico Red Chile Powder. We use mild, but you can use medium or other chile powders, but New Mexico gives a better flavor to use on a steak, chicken or other meat.
½ Teaspoon Sea Salt
Directions:
In a small bowl, cream the butter until light. Chop the green onions. Add the onions, tomatoes. garlic, powdered chile, and salt to the butter. Blend well.
Use immediately, or cover tightly and refrigerate for up to 3 days or freeze for up to 1 month. Soften almost to room temperature before using.
Grilling Green Onions
Pick larger green onions for grilling if possible. Trim onions, leaving about 3″ of the green tops on. Lightly brush with canola or olive oil. Grill over medium heat for a couple minutes so you have light grill marks. You can grill them indoors on a grill plate on the stove, or in a small non-stick skillet until lightly browned.