Chili Rubbed Rib Eye with Cilantro Butter

Ingredients

• 1 pinch pepper black freshly ground
• 2 teaspoon canola oil 
• 4 tablespoon chili powder 
• 0.5 cup cilantro leaves roughly chopped
• 1 clove garlic minced peeled
• 1 teaspoon garlic powder 
• 2 tablespoon kosher salt 
• 0.3 cup olive oil 
• 1 teaspoon onion powder 
• 1 teaspoon paprika smoked
• 4 rib steaks thick
• 1 teaspoon sugar 
• 0.5 cup butter unsalted at room temperature

Equipment

• bowl
• frying pan
• grill
• wax paper

Directions

1. Make the cilantro butter at least 2 hours ahead.
2. Put the canola oil in a small skillet set over medium heat.
3. Add the cilantro, shallot, and minced garlic. Cook stirring often for 3 minutes or so, until the shallot is softened and garlic is fragrant.
4. Transfer to a small bowl to cool.In a medium bowl, cream the butter with a fork.
5. Add the cilantro mixture and blend.
6. Transfer the mixture to a sheet of wax paper and form into log about 8-inches long..
7. Roll in up in the wax papper and refrigerate until firm.Prep the steals on hour before grilling.In a small bowl mix together chili powder, salt, garlic and onion powders and smoked paprika.
8. Add the olive oil and mix well. Rub this mixture all over both sides of the steaks. Refrigerate.Grill the steaks.Prepare the grill for cooking over direct medium-high heat.
9. Place the steaks on lightly oiled grates in the center of the grill. Cook 4 to 5 minutes per side for medium-rare, or to your desired degree of doneness.
10. Let the steaks rest about 5 minutes and serve with cilantro butter.