Grilled Steak with Chili Oil Butter

Slices of cooked medium-rare steak topped with peanut chili oil butter sitting on a white plate, with a grill fire in the background

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Who knew it could be this freakin' delicious to get back to basics? This grilled steak with chili oil butter is just that.

Prep Time15

Cook Time1

Total Time1 15

Course: Dinner, Lunch, Main Course

Cuisine: American

Servings: people

Author: Derek Wolf

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

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.

Nutrition