Just One Donna!: Cumin Grilled Rib Eye Steak with Chili-Lime Butter

Wednesday, May 4, 2011

Cumin Grilled Rib Eye Steak with Chili-Lime Butter

We have steak about once a week at the Just One Donna house.  We always cook our steaks outside on the gas grill.  It's easy and clean up is a breeze.  That's why I often choose to grill steak on days when I'm not feeling like spending a lot of time in the kitchen.

Cumin Grilled Rib Eye with Chili-Lime Butter
This Cumin Grilled Rib Eye Steak with Chili-Lime Butter kicks up the flavor of your standard steak.   This is also a great recipe to make for Cinco de Mayo.

 While I made this with a rib eye, feel free to substitute any cut of beef you prefer. 

There are two steps in creating the flavors for this dish.  First there is the seasoning for the steak and then there is the Chili-Lime Butter that is melted over the steak when you remove it from the grill.

First, let's make the Chili-Lime Butter because you'll need to chill it before you use it.

Chili Lime Butter
  • 1 stick of unsalted butter, softened
  • 1 lime
  • 1/4 cup chopped cilantro
  • 1 tablespoon chili powder
  • 2 cloves garlic, finely chopped
  • 1 teaspoon black pepper

Early in the day, mix the butter, juice of one lime, cilantro, chili powder, garlic and black pepper together in a small bowl until well combined. 

Place the butter mixture on a piece of wax paper.  Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.  You can keep this butter in the refrigerator for a week or free it for a longer period.

Now for the steaks. I serve approximately 1/2 pound portions per person in my family, but you should adapt this recipe to meet the proportions right for you. 

Cumin Grilled Rib Eye Steaks
Serves 4

  • 2-1 pound rib eye steaks
  • olive oil
  • 2 teaspoons ground cumin
  • 2 teaspoons kosher salt
  • 2 teaspoons black pepper
  • 2 teaspoons garlic powder

Remove the steaks from the refrigerator approximately one hour before cooking.  Combine the cumin, salt, pepper and garlic powder.  Set aside.

Approximately 30 minutes before grilling, drizzle olive oil over both sides of the the steaks.

Sprinkle the seasoning mixture over both sides of the steaks making sure to cover well.  Set aside.

Grill the steaks to your desired doneness.  We like medium rare.  Place a couple of slices of the Chili-Lime Butter on each steak immediately when removing from the grill.  You'll want the butter to melt over the steaks as you let them rest for 5-10 minutes before serving.

I also made some grilled vegetables to serve with this meal.  Grilled vegetables are a favorite with us.  For this meal I tossed zucchini, yellow squash, red and green bell peppers, one jalapeno and one large onion with a little olive oil, salt, pepper and chopped garlic.

I grilled them in this handy dandy grill pan that I love, love, love.  If you don't have one, and you love to grill, please get one. A vegetable grilling basket makes grilling vegetables a dream. 

These vegetables cooked for approximately 20 minutes on the grill.  I stirred them every 5 minutes.

Get the recipe for the Cumin Grilled Rib Eye with Chili-Lime Butter by clicking the link.



  1. Another recipe for my Just One Donna binder. I will share this with a few of my co-workers that love ribeyes on the grill. I just bought a grill basket for veggies at a Pampered Chef party. I am making friends with my grill!!! If I can pump my own gas now, I can take on the gas grill.

  2. Donna, love the simple and easy way you prepared the meal. Food looks delicious!

    Thanks you for stopping by my blog to comment from SITS CommentHour.

  3. Oh. My. Goodness. This looks delicious! I love cumin, and the hubs makes fun of me for using it on everything. Maybe I should try this and see what he says ;-) Returning the visit from #commenthour!

  4. Yum! This sounds incredible!!

    P.S. Thanks for stopping by my blog during comment hour!


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