Rib-Eye Steaks with Fragrant Chile Rub and Salsa Butter

This cut of steak is so good for grilling that we decided to include a second recipe with a different flavor profile. As with the previous recipe, the rub here is rather assertive. But the heat of the chile peppers is tamed by the dairy fat in the butter sauce. We recommend getting the steak cut at least 1 inch thick and using the “sear and move” technique, as in the previous recipe. Sear the meat over high heat to develop a good crust, then move it over medium-low heat to gently cook the i