- 2 boneless rib-eyes (1-1.25 lbs each)
- olive oil
- freshly ground pepper & sea salt
- 2 large garlic cloves, peeled
- 1 poblano pepper
- 1 stick of salted butter, room temperature
- 1 Tbsp fresh cilantro, finely chopped
- 1/2 tsp paprika
- 1 tsp fresh lime juice
- habanero infused sea salt (optional)
Lightly rub olive oil, crushed garlic clove, salt and pepper onto both sides of each steak. Break each clove apart into 2-3 pieces and place on the steaks. Allow to rest for 30-60 minutes.
Heat grill to 500° F. Place the pepper over medium-high flames and cook for 15 minutes, turning every 4-5 minutes until all sides begin to char. Remove and allow it to cool. When ready, peel off and discard the outer skin. Remove the seeds (if desired) and finely chop about 2/3 of the pepper.
Whip the butter on medium-high speed in a stand mixer for 3-5 minutes, until it’s soft and creamy. Lower the speed of the mixer to medium-low and mix in the chopped pepper, cilantro, paprika, lime juice and a dash of habanero salt, if desired. Scoop the mixture onto a sheet of parchment paper and form it into a log with your fingers on the outside of the paper. Wrap and chill until the steaks are ready to serve.
When ready, place the steaks on the grill directly over flames. After each side has cooked for 7-10 minutes (an internal temperature of 160° F is preferred), remove and rest for 3-4 minutes. Top each steak with 1 dallop of poblano butter and enjoy!
About this recipe
Provided by Jenny Ellet, Story City Locker “Whole Beast” blogger