Chili Butter Steaks Recipe

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Chili Butter Steaks

Chili Butter Steaks Recipe: A couple of spoonfuls of spicy butter instantly gives the steak a delicious Southwestern slant. Meat lovers will be delighted by the flavors.

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Chili Butter Steaks Recipe

Chili Butter Steaks Recipe

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Course: Dinner, Main Course, Side Dish
Cuisine: American
Keyword: potatoes, steak
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 4 servings
Calories: 870kcal
Author: Hot Bod Zone Recipes


  • Grill or Grill Pan
  • food processor bowl
  • small saucepan
  • Baking Sheet
  • Aluminum Foil


Steaks with Chili Butter

  • 2 1/2 teaspoons chili powder divided
  • 1 teaspoon brown sugar
  • 1 teaspoon pink salt or kosher
  • 1 1/2 lb steaks grilling , such as ribeye or strip
  • 1 tablespoon coconut oil or olive oil
  • 1 12-oz jar red peppers roasted, drained
  • 1 tablespoon pepper sauce chipotle
  • 1/4 cup green onions presliced
  • 4 tablespoons unsalted butter chilled

Parmesan Hasselback Potatoes

  • 4 medium russet potatoes
  • 4 tablespoons unsalted butter
  • 2 oz Parmesan cheese wedge
  • 1/4 cup whipping cream heavy
  • 1 teaspoon pink salt or kosher salt
  • 1/2 teaspoon pepper


Steaks with Chili Butter

  • Preheat grill (or grill pan) on medium. Combine 2 teaspoons chili powder, brown sugar, and salt; coat steaks on all sides with oil and seasoning mix (wash hands). Place steaks on grill; grill 6–8 minutes, turning occasionally, and until steaks are done to your liking. Transfer steaks to cutting board; let stand 5–10 minutes before slicing. Temperature will rise 5–10°F during this time.
  • Drain peppers. Place peppers, pepper sauce, remaining 1/2 teaspoon chili powder, and green onions in food processor bowl; process until smooth.
  • Transfer sauce to a small saucepan; bring to a simmer on low for 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.

Parmesan Hasselback Potatoes

  • Preheat oven to 400°F. Pierce potatoes with a fork; microwave on HIGH for 10 minutes or until tender when pierced with a fork. Meanwhile, cut butter in half lengthwise (if using stick butter), then cut each half into 12 very thin slices. Cut cheese into 24 very thin slices (may be done with a vegetable peeler). Line baking sheet with foil (or layout squares of foil for finishing on the grill). Let potatoes stand 10 minutes to cool.
  • Cut most of the way through each potato (with a serrated knife) at 1/4-inch intervals (10–12 cuts), leaving 1/4-inch intact. Place potatoes on a baking sheet (or foil); alternate placing butter and cheese in between cuts. Drizzle top of potatoes with cream; sprinkle with salt and pepper.
  • Bake potatoes 7–8 minutes or until tender and the cheese has melted. Serve.


Hot Bod Advice
Complete your meal with fresh salad blend, gluten-free bread, and your favorite gluten-free dessert.
You can also finish the potatoes on the grill, over indirect heat, until potatoes are very tender when pierced with a fork.
Cooking Sequence
Prepare potatoes through step 2; preheat grill (30 minutes)
Prepare steaks and begin to grill (5 minutes)
Bake potatoes and complete steaks; serve (15 minutes)
The doneness temperatures for medium-rare and medium stated above are traditional temperatures used for cooking steaks but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.


Calories: 870kcal | Carbohydrates: 42g | Protein: 45g | Fat: 60g | Saturated Fat: 34g | Cholesterol: 194mg | Sodium: 1605mg | Potassium: 1410mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1488IU | Vitamin C: 16mg | Calcium: 232mg | Iron: 5mg
This recipe was adapted from Publix

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