Sometimes it feels really freakin’ great to get back to basics. This grilled steak with chili oil butter is just that. Nothing really crazy or complicated here — just amazing steak with butter on top. The chili oil adds the right amount of zip to this simple recipe. Plus, peanut butter. I do love peanut butter with a good steak (like this Grilled Steak with Peanut Butter Sauce and Peanut Butter Ramen with Steak & Chili Oil). You’ll be coming back to this one again and again!
Table of Contents
- Why You’ll Love Grilled Steak with Chili Oil Butter
- Grilled Steak with Chili Oil Butter Ingredients
- Tips for Steak Success
- Cowboy Campfire Is Here
- How to Make Grilled Steak with Chili Oil Butter
- What to Serve with Grilled Steak with Chili Oil Butter
- Leftovers and Reheating
- Simply Steak
- FAQs
- Flavor X Fire & FOOD X Fire
- Grilled Steak with Chili Oil Butter Recipe
Why You’ll Love Grilled Steak with Chili Oil Butter
A juicy steak with the perfect char is the epitome of live fire cooking. Salt it, get your hot fire going, grill for a few minutes, let it rest, and you’ll have the most freakin’ delicious dinner out there. I usually keep it simple (because who wants to mess with perfection, right?), but a good compound butter can take your steak to the next level. With a mixture of chili oil, peanut butter, garlic, herbs and hot mustard, this chili oil butter does the trick.
If you’re sensitive to spice, you can dial back the chili oil to keep things milder. I’m also using my Cowboy Campfire Seasoning to bump up the flavor in this steak recipe. The added smoke to my go-to mix of salt, pepper and garlic on steak is so freakin’ delicious!
If you’re looking for more grilled steak ideas, check out my roundup of The Best Grilled Steak Recipes!
Grilled Steak with Chili Oil Butter Ingredients
- Beef: Your favorite steak is the base of our recipe here. We’ll season with Cowboy Campfire to add a little extra! You’ll also need some neutral oil, like olive oil or vegetable oil.
- Chili Oil Butter: You’ll need softened unsalted butter, chili oil, peanut butter, minced garlic, chopped parsley, sliced scallions, hot mustard and chopped chives.
Tips for Steak Success
I have more of these tips and tricks in my post on the Best Grilled Steak Recipes, but here are a few quick ones to keep in mind while you’re grilling this steak with chili oil butter!
- Don’t start your steak from cold. For perfectly grilled steak, bring your raw steak to room temperature before grilling. This ensures even cooking throughout the center of the steak and also gets you a better crust.
- Let the beef rest. Yes, I say it all the time, but there’s a reason for it! Don’t forget to let your great steak rest before you slice it with a sharp knife. That’s because resting allows the muscle fibers in the steak to relax and the juices redistribute evenly throughout the meat — instead of spilling out onto your cutting board.
- Go against the grain. Sure, there are some exceptions to this rule. But typically with most cuts of steak, you will get a tender juicy steak bite when you slice it against the grain. This method is especially important for skirt steak and flank steak.
How to Make Grilled Steak with Chili Oil Butter
Start by slathering 1-2 of your favorite steaks in oil. I went with a tomahawk here — that big beefy cut with the exposed bone just screams perfect grilled steak to me. Then, season steaks generously with 2 tablespoons of Cowboy Campfire. Set to the side.
Next, preheat your fire to 400 degrees Fahrenheit for direct heat cooking. Place your steak on the grill to cook for about 5-8 minutes per side or until the internal temperature reaches 120 degrees F. Pull them off the grill once they reach temp, and let the steak rest for 10 minutes.
In a bowl, mix together your ingredients for the peanut chili butter: 8 ounces of softened unsalted butter, 2 tablespoons chili oil, 2 tablespoons peanut butter, 1 tablespoon minced garlic, 1 tablespoon chopped parsley, 1 tablespoon sliced scallions, 1/2 tablespoon hot mustard, 1.5 tablespoons chopped chives and kosher salt to taste. Set the mixture to the side.
Top the steak with the chili oil butter, slice and serve!
What to Serve with Grilled Steak with Chili Oil Butter
These steaks would be so freakin’ delicious with a bright cucumber salad and some fluffy white rice on the side. You could also serve with blistered green beans, grilled vegetables, noodle salad or a simple green salad!
Leftovers and Reheating
This grilled steak is super easy to store and reheat later on for the next time your cravings hit. Place any leftover steak tightly wrapped in aluminum foil inside an airtight container for 3-5 days. To reheat grilled steak, keep it in the aluminum foil and take it back to your grill. Feel free to add some of the chili butter for moisture while it heats up again.
If you have extra butter, that will keep in the fridge for up to 5 days and in the freezer for 3 months. When you put it in the freezer, just make sure it’s solidified first. Then, wrap it tightly in plastic wrap to prevent freezer burn. Then, when you’re ready to use it again, reheat in a small saucepan on the stovetop or grill on low heat until it’s melted again.
Simply Steak
FAQs
This happens to me all the time! There are a bunch of different ways to quickly soften butter for the chili oil butter. You can dice it, since the smaller cubes will warm up faster than a whole stick. Or, you can microwave water in a glass, then dump out the boiling water and place the hot glass over the stick of butter. That stick will soften up in about 10-15 minutes for your steak recipe.
So many choices here! I love a ribeye, T-bone, porterhouse or New York strip in a recipe like this, where the steak really shines.
Use a meat thermometer! It’s the best way to get accurate readings and to ensure you don’t overcook that steak you splurged on for this special occasion. ThermoWorks makes some great tools, and the Thermopop is an affordable and useful option.
Get The Cookbooks!
Flavor X Fire & FOOD X Fire
All the major tastes—salty, sour, sweet, bitter, and umami—are explored in depth, along with an investigation of other components you should consider when it comes to flavor, such as aroma, heat, and texture.
Grilled Steak with Chili Oil Butter
Ingredients
Beef:
- 1-2 Favorite Steaks
- 2 tbsp Cowboy Campfire Rub
- Neutral Oil as needed
Chili Oil Butter:
- 8 oz Unsalted Butter softened
- 2 tbsp Chili Oil
- 2 tbsp Peanut Butter
- 1 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
- 1 tbsp Sliced Scallions
- ½ tbsp Hot Mustard
- 1.5 tsp Chopped Chives
- Kosher Salt to taste
Instructions
- Slather your steak in oil and generously season with my Cowboy Campfire rub. Set to the side.
- Preheat your fire to 400F for direct cooking.
- Add your steak to cook for about 5-8 minutes per side or until 120F internal. Pull off once done, and let rest for 10 minutes.
- In a bowl, mix together the peanut chili butter and set to the side.
- Top the steak with the chili oil butter, slice and serve!
Notes
- Don’t start your steak from cold. For perfectly grilled steak, bring your raw steak to room temperature before grilling. This ensures even cooking throughout the center of the steak and also gets you a better crust.
- Let the beef rest. Yes, I say it all the time, but there’s a reason for it! Don’t forget to let your great steak rest before you slice it with a sharp knife. That’s because resting allows the muscle fibers in the steak to relax and the juices redistribute evenly throughout the meat — instead of spilling out onto your cutting board.
- Go against the grain. Sure, there are some exceptions to this rule. But typically with most cuts of steak, you will get a tender juicy steak bite when you slice it against the grain. This method is especially important for skirt steak and flank steak.
