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Hatch Chile Butter Ribeye

04 June, 2026

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Hatch Chile Butter Ribeye

Recipe Overview

Perfectly grilled Nolan Ryan Beef ribeyes topped with roasted Hatch green chile compound butter. The smoky, slightly spicy chiles melt into the hot steak creating this incredible sauce that pools on the plate. It's Texas meets New Mexico in the best possible way. Simple enough for a weeknight but special enough for Father's Day.

Ingredients

For the Hatch Chile Butter:

  • 1/2 cup (1 stick) unsalted butter, softened to room temperature
  • 2-3 roasted Hatch green chiles, peeled, seeded, and finely chopped (about 1/3 cup)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lime juice
  • 1 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

For the Ribeyes:

  • 4 Nolan Ryan Ribeye Steaks (about 1-1.5 inches thick, 12-16 oz each)
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder

For Serving:

  • Fresh cilantro, chopped
  • Lime wedges
  • Flaky sea salt

Instructions

Make the Hatch Chile Butter (Make This First):

  1. Roast chiles: If using fresh Hatch chiles, roast them over an open flame or under the broiler until blackened on all sides. Place in a bowl and cover with plastic wrap for 10 minutes to steam. Peel off skins, remove seeds, and finely chop. (Can also use canned roasted Hatch chiles - just drain and chop.)
  2. Mix butter: In a medium bowl, combine softened butter, chopped Hatch chiles, minced garlic, lime juice, cilantro, cumin, smoked paprika, salt, and pepper. Mix well with a fork or spatula until everything is evenly distributed.
  3. Shape butter: Place butter mixture on a piece of plastic wrap or parchment paper. Shape into a log about 1.5 inches in diameter. Roll tightly and twist the ends. Refrigerate for at least 30 minutes to firm up (can be made up to 1 week ahead or frozen for 3 months).

Prep the Steaks:

  1. Bring to temp: Remove ribeyes from refrigerator 30-45 minutes before grilling. Pat completely dry with paper towels.
  2. Season: Brush both sides of each steak with olive oil. Season generously with salt, pepper, and garlic powder. Let sit while the grill heats.

Grill the Ribeyes:

  1. Preheat grill: Heat grill to high heat (450-500°F). Clean and oil the grates well.
  2. Grill steaks: Place ribeyes on the hottest part of the grill. Cook for 4-5 minutes without moving them to develop a good crust and grill marks.
  3. Flip: Flip steaks and cook another 4-5 minutes for medium-rare (internal temp 130-135°F), or 5-6 minutes for medium (140-145°F). Use a meat thermometer to check doneness.
  4. Rest: Remove steaks from grill and transfer to a cutting board or plates. Tent loosely with foil and let rest for 5-10 minutes (this is crucial - don't skip it!).

Serve:

  1. Top with butter: Slice the Hatch chile butter into 1/2-inch thick rounds. Place 1-2 rounds on top of each hot steak. The butter will melt and create a sauce.
  2. Garnish: Sprinkle with fresh cilantro, a pinch of flaky sea salt, and serve with lime wedges on the side. Serve immediately with the melted chile butter pooling around the steak.