4 (10 -oz) rib eye steaks 1" thick, trimmed
1/2 stick unsalted butter softened
1 tablespoon minced canned chipotle chiles in adobo sauce
1 teaspoon packed brown sugar
1/4 teaspoon kosher salt
2 teaspoons kosher salt
1 1/2 teaspoons ancho chile powder
1 teaspoon unsweetened cocoa powder
1/2 teaspoon freshly grated black pepper
1/2 teaspoon packed brown sugar
Mix butter ingredients until evenly incorporated.
Prepare the grill for direct cooking over high heat (450-550 degrees).
In a small bowl combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub, gently pressing the rub into the meat. Allow the steaks to stand at room temperature for 15-20 minutes before grilling.
Brush the cooking grates clean. Grill the steaks over direct high het, with the lid closed as much as possible, until cooked to desired doneness (140 degrees on instant read thermometer or 6-8 minutes for med rare) turning once or twice. (If flare-ups occur, move the steaks temporarily over indirect heat.)
Remove from the grill & smear the butter on top. Let rest for 3-5 minutes & serve warm.