Recipes

1 Tablespoon Chili Powder

2 Teaspoons Brown Sugar

1 Tablespoon Garlic

1 Teaspoon Kosher Salt

1/2 Teaspoon Black Pepper

Maple Bourbon Butter

4 Tablespoons Butter, softened

1 Tablespoon Bourbon

1 Teaspoon Pure Maple Syrup

1 Teaspoon Chili Rub

1 Teaspoon Fresh Parsley, finely chopped

Ribeye Steaks

2-Boneless Ribeye Steaks

Combine chili powder, garlic powder, brown sugar & salt & pepper in small bowl. Pat the steaks dry with paper towel. Reserve 1 teaspoon of the chili rub & sprinkle the remainder on both sides of steak & rub in. Cover steaks & let sit for a minimum of 30 minutes, if you have more time, cover and refrigerate for 8-24 hours.

How to make Maple Bourbon Butter: Soften butter by putting in microwave for 10-15 seconds, add reserved teaspoon of chili rub & parsley along with bourbon & maple syrup. Mix together until everything is incorporated & butter is smooth & creamy. Put butter mixture on piece of waxed or parchment paper & roll into a cylinder. Twist ends & refrigerate until ready to use.

Cooking steaks: Take steaks out of refrigerator 30 minutes before cooking so they are room temp. Preheat oven to 500 degrees & turn kitchen exhaust fan to high (if you don’t have one you may need to open a window). Put a cast iron skillet in the oven and heat up for 5 minutes. While skillet heats, brush both sides of your steaks with light coat of olive oil. Take skillet out of oven & place on stove top burner over high heat & heat skillet for additional 5 minutes. Now it’s time to add the steaks! Sear them for 30 seconds, each side, then take skillet & put in oven & cook steaks for 2 minutes then flip & cook for another 2 minutes. Remove from oven & put on cutting board or place & slice maple bourbon butter & put on steaks, tent with foil & let rest for 5-10 minutes then ENJOY!