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  • 4 (1″ thick) Kansas City Boneless Ribeye Steak Steaks
  • 2 tbsp. vegetable oil
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 2 tsp. minced chipotle chilies in adobo sauce
  • 1/2 cup frozen limeade concentrate, thawed
  • 1 tsp. seasoned salt
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup softened butter
  • lime wedges
  • Source Customer Submission


Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool. Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2″ thick square. Cover and place in freezer until needed. Rub remaining paste into both sides of Ribeyes Steaks; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally. Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place ribeye steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once. Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges.