Name: Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter Recipe
Prep time: 30 min
Cook time: 5 min
Total time: 45 min
Ingredients: 1 tablespoon chili powder; 2 teaspoon brown sugar; 1 tablespoon garlic powder; 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 4 tablespoons unsalted butter (softened); 1 tablespoon bourbon; 1 teaspoon pure maple syrup; 1 teaspoon chili rub; 1 teaspoon fresh parsley (finely chopped); 2 boneless ribeye steaks (1.5 inches thick)

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Delicious Chili Rubbed Ribeye Steak with Maple Bourbon Butter is a foolproof recipe featuring a restaurant-quality ribeye steak seasoned to perfection with a brown sugar-chili rub and then topped with maple bourbon compound butter.

The ribeye is pan-seared in a cast-iron skillet and finished in the oven. If that isn’t enough deliciousness for you, a decadent maple-bourbon butter tops it off! The chili rub and, most especially, the yummy maple-bourbon butter are the icing on the cake, or in this case, the steak.

Is your mouth watering yet? I hope so. This delicious and decadent steak, with its bold and rich flavor, is fancy enough for a dinner party, but it’s also easy and quick enough for even a weeknight dinner. It’s especially suited for a romantic Valentine’s Day, Father’s Day, or special occasion dinner.

Some people swear by a porterhouse or a T-bone, and some, like my husband, prefer filet mignon. But for me, the ultimate steak is a juicy, flavorful ribeye, and this recipe knocks it out of the park! If you like ribeyes as I do, they are also perfect for making Garlic Butter Steak Bites.

How to make the chili and brown sugar rub:

Gather your ingredients, which include chili powder, garlic powder, brown sugar, kosher salt, and pepper.

To make this steak rub recipe, combine these ingredients in a small bowl. Mix well and set aside one teaspoon of spice rub to make the steak butter.

How to make the maple bourbon butter:

Gather your ingredients, which include: bourbon, maple syrup, butter, and parsley.

To make the compound butter, start by softening the butter by heating it in the microwave for 10-20 seconds. Don’t let it melt; you just want a spreadable texture.

Add in the teaspoon of the chili and brown sugar rub you saved, one teaspoon 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 the mixture is smooth and creamy.

Place the butter on a square of wax paper and roll it up into a cylinder. Twist the ends and refrigerate for at least 15 minutes or until you are ready to use it.

Ingredients:

The only other thing you will need is two one-and-a-half-inch thick boneless ribeye steaks.

How to prepare the steaks:

Pat the steaks dry with a paper towel. Reserve one teaspoon of the rub, and sprinkle the remainder on both sides of the steaks, making sure you have covered all of the surfaces.

Cover and let them sit for a minimum of 30 minutes; if you have more time, cover and refrigerate for 8-24 hours.

How to pan-sear the steaks:

Take the beef out of the refrigerator at least 30 minutes before cooking so that it will be at room temperature. This helps them cook more evenly.

Preheat your oven to 500 degrees. (Make sure your oven is clean! If not, your smoke alarm will sound like a four-alarm fire! 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. I’m just saying.

Put a large well-seasoned cast-iron skillet in the oven and let it heat up for five minutes. At the same time, your skillet heats, and brush both sides of your steaks with a light coat of olive oil.

Use a very heavy-duty cooking mitt or potholder, and carefully take your hot cast iron pan out of the oven. Place it on a stovetop burner over high heat. Heat the skillet for an additional five 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.

How to finish the steaks in the oven:

Using a heavy-duty oven mitt, very carefully put your pan back in the oven. Cook the steaks for two minutes on one side. Then, carefully flip them over and let them cook for an additional two minutes.

For perfectly cooked steaks, use the times above as a guide and use an instant-read meat thermometer to check the internal temperature of the meat. Don’t forget that the internal temperature of your beef will increase by three to five degrees while resting.

Finally, remove your steaks from the pan and put them on a cutting board or plate. Let them rest lightly covered 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.

How long to cook the steaks:

For steaks that are one and one-half inches thick, this recipe will cook them to medium rare. If your steaks are thinner, reduce the amount of time in the oven. You will want to increase the time if they are thicker. If you prefer your steak more well done, you can increase the time proportionally.

Rare: 3-4 minutes total for an internal 120-130 degrees.
Medium rare: 5-6 minutes total for an internal 130-140 degrees
Medium: 7-8 minutes total for an internal 140-150 degrees

Sharon’s Tips

This recipe will produce smoke. Before preheating your oven to 500 degrees, make sure your oven is clean! If not, your smoke alarm will sound like a four-alarm fire! Don’t ask me how I know this.

When buying beef, purchase USDA grade Prime, if you can, or Choice. No matter the price, it is still much less expensive than if you ordered it in a restaurant.

Because of the high temperatures called for in this recipe, I only recommend using a cast-iron skillet that can withstand the heat.

This recipe calls for boneless ribeye steaks, you can substitute bone-in, but they will take a little longer to cook. If you like ribeyes, you might also like my recipe for Reverse Seared Ribeye Steaks.

If you would like an alternative to the maple bourbon butter, try my easy-to-make, homemade Garlic Herb Butter.

What to serve with it:

If you are serving this recipe for Valentine’s Day, here are some recipe suggestions and menu ideas: 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.

And, because nothing says romance like chocolate, try my Chocolate Raspberry Tart, Easy Chocolate Cherry Brownie Parfait, or Chocolate Cherry Valentine Torte for dessert.

★ If you make this recipe, please leave a comment and give it a star rating. I would love to know how you liked it!

Thank you so much for visiting Grits and Pinecones!

📋 Recipe:

*This recipe was originally published on February 7, 2018. Republished on May 10, 2020, with expanded directions and the addition of tips to ensure it turns out perfectly the first time.

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4.88 from 8 votes (7 ratings without comment)

Chili Rubbed Ribeye Steak with Maple Bourbon Butter