The key to cooking steak starts with the beef and the heat. You don’t have to rush to a high-end, expensive steak house for a great steak dinner. Let's craft a new steakhouse classic at home with this juicy, tender, Seared Ribeye Steaks with Roasted Hatch Chile Butter.
New Mexico's Famed Hatch Chile-Jump to Recipe
The Hatch chile is grown in the Hatch Valley in southern New Mexico. The area stretches along the Rio Grande, giving the soil the perfect balance of sun and water. The chiles are harvested fresh during the season that begins in July and runs into September. Hatch Chile roasts are an annual even throughout the country. This is the annual Hatch Chile Roast at DeLeon Foods located where I live in Spokane, Washington.
Fresh Hatch Chiles are loaded into this huge rotating steel basket. As it turns, the chiles are roasted by an intense fire. The aroma is unmistakable, smoke, char and chile flavors and scents. Folks line up on two weekends in the store parking lot just to watch the chile roaster in action.
The roasted Hatch chiles are sold in four different heat levels, mild, medium, hot and very hot. I buy the mild chiles, which for my tastes are hot and spicy. I can't imagine what the hot and very hot would taste like, but they are the overwhelming favorites and people buy boxes of them.
You can find online sources for fresh, frozen and canned Hatch chiles online. A good substitute is to roast a poblano chile at home. Just put poblanos on a rack over a cookie sheet and broil them in the oven or roast on the outdoor grill until they turn black and charred. Place in a paper bag to steam, and they're ready. I leave the skin on for more char flavor, but you can peel it off and remove the seeds.
Searing a Ribeye Steak-
Today we're searing ribeye steaks. The ribeye is perfect for searing because it has good fat and marbling, keeping the steak juicy while we give it a hot sear yet keeping it medium-rare inside. Wonder how they get that caramelized sear in an expensive steakhouse? It's all about the heat.
We use Grill Grates to sear steaks at home. Grill Grates conduct a high heat that you can't get with regular outdoor grilling. Place the Grill Grates on top of your grill, flat side up. Let them heat up for about 10 minutes and you're ready to sear. I brush the steaks with a little olive oil and season with salt and pepper. Just place the Grill Grates on top of your outdoor grill, we're using them on a Weber Kettle Grill with a charcoal fire. Sear the steaks on both sides and the edges to lock in moisture and flavor.
Keep a meat thermometer handy. We sear the ribeye steaks to 125-128 and then let them rest about 10 minutes. While the steak rests, it will come up to medium-rare.
Roasted Hatch Chile Butter-
The mild Hatch chiles don't overpower the steak, but give it a roasted, chile, herbal, buttery flavor. You can store the butter in the fridge for up to 10 days and use it in scrambled eggs or a baste for fish and grilled chicken. Roasted Hatch chiles freeze really well. Just put the whole chiles in a freezer bag or a vacuum-sealed bag, and they'll last for months. Thaw and bring them out during the year to put in salsas, sauces, any of your favorite Mexican recipes.
Seared Ribeye Steaks with Roasted Hatch Chile Butter
The key to cooking steak starts with the beef and the heat. You don’t have to rush to a high-end, expensive steak house for a great steak dinner. Let's craft a new steakhouse classic at home with this juicy, tender, Seared Ribeye with Roasted Hatch Chile Butter.
For the Pickled Jalapenos-
- 6 jalapenos, thinly sliced
- 1 cup white vinegar
- 1 cup water
- 1 tbsp. Kosher salt
- 1 tbsp. granulated sugar
For the Roasted Hatch Chile Butter-
- 2 fired-roasted Hatch chile peppers substitute poblano chiles
- 1 cup chopped cilantro
- ½ cup softened butter
- 2 cloves garlic, minced
- 2 tsp. Mexican oregano
- 1 tbsp. fresh lime juice
- ½ tsp. each salt and black pepper
For the Ribeye Steaks-
- 4 1 ½" thick boneless ribeye steaks
- 1 tbsp. olive oil
- salt and black pepper
- 2 tsp. coarse sea salt
- black pepper
- fresh oregano
Make the Pickled Jalapeños-
Thinly slice the jalapeños into rings. In a small saucepan, add the vinegar, water, Kosher salt and sugar and bring to a simmer, stirring to melt the sugar and salt. Take the brine off the heat and let it cool to room temperature.
Add the sliced jalapeños, cover and keep in the fridge until ready to use. You can also add pickling spices, crush garlic or chopped red onions to the brine.
Make the Roasted Hatch Chile Butter-
Add the roasted chile peppers, cilantro, butter, garlic, oregano, lime juice, salt and pepper to a food processor. Pulse the mixture until it’s incorporated. Chill the butter, covered,in a container in the fridge until ready to use.
Sear the Ribeye Steaks and Serve-
Bring the steaks out of the fridge about 20 minutes before searing. Prepare your outdoor grill. For charcoal, let the fire get white-hot. For a gas grill set it to medium-high.
Place the Grill Grates on the grill with the flat side facing up. Rub both sides of the steaks with olive oil, then season with salt and pepper.
Place the steaks on the Grill Grates and start searing. Sear the steaks for about 3 minutes to get a caramelized sear. Turn the steaks and sear on the other side, again for about 3 minutes. Using long Grill Grates tongs to hold the steaks, sear the edges. The internal temperature of the steaks should be 125 for medium-rare. The steaks will cook a little more while resting. Bring the steaks off the grill and place on a cookie rack over a baking sheet to rest.
Melt some chile butter in a small saucepan. Slice the steaks diagonally and place on a serving platter. Pour the melted chile butter over the steaks, then place a spoonful of the chile butter on top. Garnish with fresh oregano sprigs and some of the pickled jalapeños. Sprinkle the steaks with coarse sea salt and black pepper.
You can buy Hatch chiles online and roast them at home, or roast fresh poblanos. Just roast fresh poblanos on Grill Grates until blackened, then place them in a paper bag. The steam will soften the skins. Peel off the skins and you have roasted chile peppers to use in recipes. You can also find canned, fire-roasted Hatch chiles in the supermarket.
You can make this recipe inside on your stove-top using a hot cast-iron pan. It will take a few more minutes cooking time, just check to make sure the steak is seared before turning. Take it off the heat at 125 and rest per the recipe.