Rib eye Steak with Chipotle Butter

We are still on a chipotle kick. And I don't see it coming to an end any time soon. I don't cook steak too often, and actually I never have. You see, I don't like cheap steak. I also don't like over cooked steak. And because usually the better steak is a little pricey, and I don't cook it very often, I'm terrified to spend a bunch of money and then completely kill it. Medium Rare is absolutely perfect for me, with almost any animal.

So I headed out to Publix and picked up some rib eye steaks ready to tackle it. While I prepped the twice baked potatoes, started sauteing the brussel sprouts, and sauteing the mushrooms, I pulled out the steak and rubbed freshly ground coarse black pepper and sea salt on both sides.

I'm a firm believer that all a good steak needs is a little salt and pepper. Maybe some garlic. This time though, I thought seasoning it with salt & pepper, and then after I cook it, immediately throwing on a slab of chipotle butter, letting it seep into all of the crevasses would be fabulous. And what do you know? I was fabulous. I love it when that happens.

And guess what? I cooked the steak absolutely perfect. Look below so you can recreate a meaty masterpiece.

Rib eye Steak with Chipotle Butter

Printable Recipe

by Kacey's Kitchen

• 2 - 1.5" thick rib eye steaks
• freshly ground coarse salt & pepper
• 1/2 stick unsalted butter (at room temperature)
• 2 chipotles with adobo sauce

1. Prepare butter. Finely dice chipotles and stir into butter with adobo sauce. Place is fridge or freezer to firm up a little.
2. Preheat broiler on high, moving a oven rack to the uppermost shelf.
3. Rub each steak with salt and pepper.
4. Once oven is preheated, place steaks on a baking sheet and place in oven (only a few inches below broiler)
5. Cook for 3.5 minutes then flip over and cook for another 3.5 minutes.
6. Remove from oven, let sit about 5 minutes.
7. Top with a slab of chipotle butter and serve.
8. Enjoy every marbly meaty smokey goodness.