American : Ribeye Steaks with Chipotle-Chive Butter

• 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.