Brown Sugar, Chili-Rubbed Ribeye Steaks with Herb Butter
Looking for a special dinner to celebrate Dad? Try our brown sugar and chili-rubbed ribeye steaks made on the grill. The brown sugar caramelizes as the steaks grill creating a rich, slightly sweet and savory experience with every bite.
Main Ingredients
- 2 ribeye steaks
Brown Sugar and Chili Steak Rub
- 4 teaspoons Kosher salt (try our Olivelle Black Garlic Sea Salt or our Sriracha Sea Salt for a kick!)
- 2 teaspoons black pepper
- 1 tablespoon chili powder
- 1/4 teaspoon cayenne pepper
- 1 teaspoon garlic powder
- 2 tablespoons brown sugar
Herb Butter
- 6 tablespoons butter, softened
- 1 teaspoon honey
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon Worcestershire sauce
- 1 tablespoon fresh basil, finely chopped
- 1 tablespoon fresh parsley, finely chopped
- 1 tablespoon fresh cilantro, finely chopped
Directions
- In a small bowl, mix together all the steak rub ingredients until well combined. Generously coat the steaks on all sides, pressing the rub into the meat. Let sit at room temperature for 30 minutes to 1 hour.
- To make the herb butter, combine the softened butter with honey, cayenne, Worcestershire sauce, and herbs. Shape into a log using parchment paper, twisting the ends to seal. Refrigerate or freeze until ready to use.
- Preheat the grill to high heat and ensure it is clean and oiled.
- Place the steaks on the hot grill and sear for 5 minutes with the grill covered. Avoid moving the steaks during this time to allow a crust to form.
- Flip the steaks and sear the other side for 3-5 minutes. Check the internal temperature — 130°F is ideal for rare to medium-rare.
- If additional cooking is needed, reduce heat or move steaks to an indirect heat zone. Monitor closely to avoid overcooking.
- Remove steaks from the grill and let them rest for 5-7 minutes. Top with slices of herb butter during the rest.
- Serve and enjoy!