Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter

Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter is tender, juicy ribeye steak, seasoned with a chili-powder, brown sugar rub, seared in a cast iron skillet, then finished in the oven, and if that wasn’t enough deliciousness, it’s topped with a decadent maple-bourbon butter!


Is your mouth watering yet? Well, it should be! This delicious and decadent, Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter is fancy enough for a dinner party, but it’s also easy and quick enough for even a weeknight dinner. And, to make it even easier, you cook the steak in a cast iron skillet, both on the stove and then to finish it up in the oven, so no firing up the grill on these cold nights.

Some people swear by a porterhouse or a T-bone, some, like my husband, prefer filet mignon, but for me, the ultimate steak is a juicy, flavorful ribeye.

I don’t eat steak very often, but when I do this recipe knocks it out of the park!  The chili rub and most especially the yummy maple-bourbon butter is the icing on the cake, or in this case, the steak!

In addition to this decadent Chili-Rubbed Ribeye Steak with Maple-Bourbon Butter recipe, my suggestion for a romantic, decadent Valentine’s Day Dinner Menu, includes: Artichoke Stuffed Mushrooms or Oysters Rockefeller, Creamy Make-Ahead Mashed Potatoes or Ultimate Blue Cheese Au Gratin Potatoes, and Sweet and Sour Green Beans or Spinach Salad with Strawberries and Pecans.

And, because nothing says romance like chocolate, try my Chocolate Raspberry Tart, Easy Chocolate Cherry Brownie Parfait or Chocolate Cherry Valentine Torte for dessert.

Can’t wait to get started? Gather your ingredients, which include: chili powder, garlic powder, brown sugar, kosher salt and pepper, rib eye steaks, bourbon, maple syrup, butter, and parsley.

For the dry chili rub, combine chili powder, garlic powder, brown sugar, and kosher salt and pepper in a small bowl. Mix well.

Make sure the steaks are dry and remove any moisture with a paper towel. Reserve 1 teaspoon of the rub, and sprinkle the remainder on both sides of the steaks, making sure you have covered all of the surfaces. Rub in.

Cover the steaks and let sit for a minimum of 30 minutes. If you have more time, cover and refrigerate for 8-24 hours. (If you have been in Tallahassee long, this picture should bring back memories of the legendary Nicholson’s Farmhouse Restaurant Sweetheart Steaks….)

Chili Rub

  • 1 Tbsp chili powder
  • 2 tsp brown sugar
  • 1 Tbsp garlic powder
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Maple Bourbon Butter

  • 4 Tbsp unsalted butter very soft
  • 1 Tbsp bourbon
  • 1 tsp pure maple syrup
  • 1 tsp chili rub
  • 1 tsp fresh parsley finely chopped

Rib Eye Steaks

  • 2 1-1/2 inch ribeye steaks boneless

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