Rib Eyes With Chipotle Butter Recipes

Steps:

• Pat rib-eyes dry. Drizzle extra-virgin olive oil across each side of the steaks then season them with grill seasoning blend and reserve.
• Prepare chimichurri: pile the herbs together and finely chop. Coarsely chop 2 cloves of the garlic, reserving one large clove left cracked away from skin but whole. Add coarse chopped garlic to herbs and mill them together, chopping even finer, then transfer to a small bowl. Add in the finely chopped red onions and the zest of 1 lemon. Once the lemon has been zested, cut it into wedges and reserve. To the herbs and onions, add 3 tablespoons (eyeball it) red wine vinegar, a splash of water and about 1/3 cup extra-virgin olive oil. Stir to combine the chimichurri and reserve.
• Fill sink or large bowl with cold water. Remove stems from spinach and add to water. Agitate the leaves to release the grit attached to the leaves. Repeat this process, testing leaves as you go until they are free of sand. Dry in a salad spinner or on layers of paper towels.
• Heat a large nonstick skillet over medium-high heat. Add 2 tablespoons extra-virgin olive oil, 2 turns of the pan, then add in the chipotle in abobo, sliced onions and mushrooms. If you are using powdered chipotle, add onions and mushrooms first then season with the powder. Cook the mushrooms and onions, stirring frequently, 10 minutes. Do not add salt and pepper ¿ the salt will draw liquid out of the mushrooms, slowing up the browning process.
• Heat a heavy bottomed pan and sear the steaks for about 4 to 5 minutes on each side for medium rare to medium. Add 2 minutes for medium to medium well doneness. Once cooked, let meat rest 5 or 10 minutes for juice to redistribute.
• Once the mushrooms are tender, coarsely chop the spinach and fold into the pan in bunches until wilted and incorporated fully. Season the mixture with salt and pepper and remove from heat.
• Char bread under broiler, rub it with the remaining clove of garlic, butter the bread and sprinkle with chives. Place the toasted bread on plates and top each slice with a whole steak. The bread will catch meat juices as you dine. Top the steaks with a few shakes of Worcestershire and generous spoonfuls of chimichurri. Serve "mountains" of smoky mushrooms and spinach alongside the steaks.

Steps:

• For Chipotle Butter:In a small bowl stir together butter, shallots, snipped basil or cilantro, lime juice, and chipotle pepper until combined; set aside.
• In another small bowl stie together cumin, paprika, salt, and pepper; stir in olive oil and adobo sauce until a paste forms, spread mixture over both sides of steaks.
• Grill steaks on the rack of an uncovered grill directly over medium heat until desired doneness, turning once halfway through grilling; allow 14 to 18 minutes for medium(160 degrees.
• Serve steaks with chipotle butter and garnish with lime and herbs.

Steps:

• In a medium bowl mix the butter ingredients until evenly incorporated.
• Prepare the grill for direct cooking over high heat (450° to 550°F).
• In a small bowl combine the rub ingredients. 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.
• Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the steaks temporarily over indirect heat). Remove from the grill and smear the butter on top. Let rest for 3 to 5 minutes.

Steps:

• Prepare grill.
• Pat steaks dry and brush on both sides with oil. Rub steaks with chipotle rub and in a shallow baking dish large enough to fit steaks in one layer marinate them at room temperature up to 30 minutes.
• Grill steaks on an oiled rack set 5 to 6 inches over glowing coals until crusty and medium-rare, about 4 minutes on each side. (Alternatively, steaks may be cooked in a hot well-seasoned ridged grill pan.) Transfer steaks to a warm platter and let stand 5 minutes.
• Divide beans among 4 small deep platters and top with steaks. Dollop salsa butter on steaks and top with onion rings.
• For the Chipotle Rub:
• In a small heavy skillet dry-roast oregano over moderate heat, shaking skillet occasionally, until fragrant and beginning to brown, about 2 minutes, and transfer to a small bowl. Cool oregano completely and in an electric coffee/spice grinder grind fine.
• In a heavy skillet heat oil over moderately high heat until hot but not smoking and, using tongs, fry chiles, 1 or 2 at a time, turning them, until puffed and just beginning to brown, about 10 seconds. (Do not let chiles burn or rub will be bitter.) Transfer chiles as fried to paper towels to drain and cool until crisp.
• Wearing rubber gloves, break chiles into pieces and in coffee/spice grinder grind fine in batches. In a food processor grind oregano and chiles with garlic and salt until mixture is a shaggy, saltlike consistency. If mixture seems moist, on a large baking sheet spread it into a thin, even layer and dry in middle of an oven set a lowest temperature until no longer moist, about 1 hour. Wearing rubber gloves, break up any lumps with your fingers. (Chipotle rub keeps in an airtight container, chilled, 6 months. Regrind rub before using. Makes about 3 1/4 cups.)