Ancho Chili Ribeye with Chipotle Glaze
Paired with Beringer Founders' Estate Merlot
By By Angela Spengler | Honorary Grill Master 2011 Great Steak Challenge Contestant
Serves 6 - Print Recipe
– 6 tsp salt
– 6 tsp ancho chili powder
– 2 tsp black pepper
– 6 1-pound ribeye steaks
– 1 tbsp extra virgin olive oil
– 6 tbsp butter softened
– 6 chipotle peppers in adobo sauce plus one additional teaspoon of adobo sauce
– Fresh cilantro for garnish
In a small bowl, combine salt, chili powder and pepper. Brush steaks with oil.
Season ribeyes with spice mixture. Rub spice mixture into both sides of steak. 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 4-1/2 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.
Beringer Founders' Estate Merlot
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.