Ancho Chili Ribeye with Chipotle Glaze

By Angela Spengler | Honorary Grill Master 2011 Great Steak Challenge Contestant

Serves 6

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INGREDIENTS

  • (6) 1-lb. ribeye steaks
  • 6 tsp salt
  • 6 tsp ancho chili powder
  • 2 tsp black pepper
  • 1 tbsp extra virgin olive oil
  • 6 tbsp butter, softened
  • 6 chipotle peppers in adobo sauce plus 1 additional teaspoon of adobo sauce
  • Fresh cilantro for garnish

PREPARATION

  • In a small bowl, combine salt, chili powder and pepper.
  • Brush steaks with oil, and rub spice mixture onto both sides. Set aside for 10 minutes.
  • Combine butter, chipotles and adobo. Divide into 6 equal scoops. Place in refrigerator.
  • Place ribeyes on gas grill set to high heat.
  • Close grill and grill 4-½ minutes per side. Remove to platter.
  • Place 1 portion chipotle butter on top of each steak, allowing butter and chilies to melt over steaks. Allow to sit 4 minutes. Garnish with cilantro. Serve.

Pair with

BERINGER FOUNDERS’ ESTATE Merlot

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TASTING NOTES

A blend of Merlot, Petite Sirah and Syrah, half of this wine was aged in seasoned French, American and Hungarian oak to add toasty flavors and hints of brown spice to the final Beringer Founders’ Estate Merlot blend. Enjoy as a smooth complement to this spicy dish.