Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter is tender, juicy ribeye steak, seasoned with a chili-powder, brown sugar rub, seared in a cast iron skillet, then finished in the oven, and if that wasn’t enough deliciousness, it’s topped with a decadent maple-bourbon butter!
Is your mouth watering yet? Well, it should be! This delicious and decadent, Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter is fancy enough for a dinner party, but it’s also easy and quick enough for even a weeknight dinner. And, to make it even easier, you cook the steak in a cast iron skillet, both on the stove and then to finish it up in the oven, so no firing up the grill on these cold nights.
Some people swear by a porterhouse or a T-bone, some, like my husband, prefer filet mignon, but for me, the ultimate steak is a juicy, flavorful ribeye. I don’t eat steak very often, but when I do this recipe knocks it out of the park! The chili rub and most especially the yummy maple-bourbon butter is the icing on the cake, or in this case, the steak!
What to serve with Chili Rubbed Ribeye Steak with Maple-Bourbon Butter
In addition to this decadent Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter recipe, my suggestion for a romantic, decadent Valentine’s Day Dinner Menu, includes: Artichoke Stuffed Mushrooms or Oysters Rockefeller, Creamy Make-Ahead Mashed Potatoes or Ultimate Blue Cheese Au Gratin Potatoes, and Sweet and Sour Green Beans or Spinach Salad with Strawberries and Pecans.
How to make Chili-Rubbed Ribeye Steak with Maple Bourbon Butter
Can’t wait to get started? Gather your ingredients, which include: chili powder, garlic powder, brown sugar, kosher salt and pepper, rib eye steaks, bourbon, maple syrup, butter, and parsley.
For the dry chili rub, combine chili powder, garlic powder, brown sugar, and kosher salt and pepper in a small bowl. Mix well. Make sure the steaks are dry and remove any moisture with a paper towel. Reserve 1 teaspoon of the rub, and sprinkle the remainder on both sides of the steaks, making sure you have covered all of the surfaces. Rub in.
Cover the steaks and let sit for a minimum of 30 minutes. If you have more time, cover and refrigerate for 8-24 hours. (If you have been in Tallahassee long, this picture should bring back memories of the legendary Nicholson’s Farmhouse Restaurant Sweetheart Steaks….)
How to make Maple-Bourbon Butter
To make the maple-bourbon butter, soften the butter by putting it in the microwave for 20-30 seconds. Mix in the teaspoon of the chili rub you saved, 1 tsp of finely minced fresh parsley, along with the bourbon and maple syrup. It will take a minute or so to get everything incorporated, but keep stirring until your butter is smooth and creamy.
Put on a square of wax paper and roll it up into a cylinder. Twist the ends and refrigerate until you are ready to use.
How to cook Ribeye Steaks in the oven
If your steaks have been refrigerated, take them out of the refrigerator at least 30 minutes before cooking them so that they will be at room temperature.
To cook the steaks, preheat your oven to 500 degrees. (Make sure your oven is clean! If not, your smoke alarm will be singing in the New Year! Don’t ask me how I know this!)
If you haven’t already, turn on your kitchen exhaust fan to high. If you don’t have a good exhaust fan, you might want to open a window. Just saying…
When your oven has reached 500 degrees, put a large well-seasoned cast iron skillet in, and let it heat up for 5 minutes.
While your skillet heats, pour some olive oil on your steaks and using a brush, make sure they are covered on both sides with a light coat of oil. At this point, you also might want to sprinkle on a little kosher salt to taste.
After 5 minutes, use a very heavy-duty cooking mitt or pot holder, and carefully take your hot cast iron pan out of the oven, and put it on high heat on your stovetop. Let it continue to heat for an additional 5 minutes.
Now, it’s time to add your steaks! Sear them for 30 seconds on the first side, then flip them over and sear for another 30 seconds on the second side.
Using a heavy-duty oven mitt, very carefully put your pan back in the oven and cook the steaks for 2 minutes on one side. After 2 minutes, carefully flip them over and cook for an additional 2 minutes. That’s it!
For steaks that are about 1 1/2 inches thick, this will cook them to medium-rare. If your steaks are thinner, reduce the amount of time in the oven, if they are thicker, you will want to increase the time. If you prefer your steak more well done, you will want to also increase the time proportionally.
Lastly, remove your steaks from the pan and put on a cutting board or plate to rest for about 10 minutes to reabsorb the juices. Add a few pats of the maple-bourbon butter and tent with foil to keep the heat in.
Serve immediately and enjoy!
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*This recipe was originally published January 19, 2016. It was updated and reposted on February 7, 2018.