14 Oz Barbacoa Style Ribeye Recipe
with coriander chili butter
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Ingredients
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Meat
Coriander Chili Butter
Method
Prepare the Coriander Chili Butter
- 1
Make the Butter Mixture
In a medium bowl, combine 1 cup of unsalted butter, 1 cup of chopped fresh coriander, 2 tablespoons of chili powder, 2 tablespoons of minced garlic, 2 tablespoons of lime juice, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well until all ingredients are fully incorporated.
- 2
Chill the Butter
Transfer the butter mixture onto a sheet of parchment paper. Roll it into a log shape and twist the ends to seal. Refrigerate for at least 30 minutes to allow the flavors to meld and for the butter to firm up.
Cook the Ribeye Steak
- 3
Prepare the Steak
Remove the 14 oz ribeye steak from the refrigerator and allow it to come to room temperature for about 30 minutes. Pat it dry with paper towels and season both sides generously with salt and black pepper.
- 4
- 5
- 6
Rest the Steak
Once cooked, remove the steak from the heat and let it rest on a cutting board for about 5 minutes to allow the juices to redistribute.
Serve
- 7
Plate the Dish
Slice the rested ribeye steak against the grain and place it on a serving platter. Slice the chilled coriander chili butter into rounds and place a few slices on top of the warm steak.
- 8
Garnish and Enjoy
Garnish with additional fresh coriander if desired and serve immediately with your choice of sides.
