Ribeye Steaks with Chipotle-Chive Butter

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  • 4 (12-ounce) boneless ribeye steaks cut 1-inch thick
  • 5 tablespoons TABASCO® brand Chipotle Pepper Sauce, divided
  • Salt to taste
  • 4 tablespoons butter, softened
  • 1 tablespoon chopped fresh chives


Rub each steak on both sides with 1 tablespoon TABASCO® Chipotle Sauce and salt; cover and refrigerate at least one hour. Combine butter, chives, and remaining 1 tablespoon TABASCO® Chipotle Sauce; mix well and chill.

Place steaks on a broiler pan 3 to 4 inches from heat, and broil 4 to 5 minutes per side until medium-rare. Serve immediately with Chipotle-Chive Butter, and if desired, additional TABASCO® Chipotle Sauce.

Makes 4 servings.

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