Name: How to Make Ribeye Steak with Jalapeño Butter | Hilah Cooking
Uploaded: 2025-07-27T18:12:22.000Z
Duration: 4 min 47 s
Description: Thousands of YouTube videos with English-Chinese subtitles! Now you can learn to understand native speakers, expand your vocabulary, and improve your pronunciation...

Hey dudes, I'm Hilah, and today on Hilah Cooking we're making some steaks.

Not the kind of steaks that you stick into a vampire's heart, but the kind you eat.

I'm doing a coffee-rubbed ribeye with jalapeño butter.

This is a fantastic and fancy recipe, even though it's not really very complicated.

First thing we'll make is the jalapeño butter.

This is kind of a good rule of thumb whenever you're making anything that requires a sauce or anything like that, is just go ahead and make the sauce first, and get that out of the way.

So I've got in a molcajete here a jalapeño that I diced up and a crushed clove of garlic.

I'm just gonna sort of grind this together.

If you don't have a molcajete, or you don't have any arm muscles like me, then you can use a food processor, or you can just mince everything up together and blend it with a spoon.

Once you get it kind of started broken up, add some coarse salt, and that helps get everything broken up finer.

I like this to have kind of a rustic texture, so don't go crazy getting this smooth.

If you don't like cilantro, please leave it out, and some soft butter.

Good, so I use unsalted butter always in cooking, so if you use salted butter, then you probably don't need to add as much salt at the beginning, but give it a taste anyway and make sure it's nice and salty.

So we can just scoop this into my tiny fake molcajete that I'll use to serve it in, and we can get started on the steak.

There's two schools of thought when you are cooking steak.

One is season it well ahead of time to let the salt and everything really permeate all the way through to the meat, and the other is season it right before you cook it.

I like the second method unless I happen to think ahead several hours, which I never do.

This way, the salt doesn't have any time to like draw out the liquid, and it just makes a nice season-y crust on it.

So what I'm rubbing this with is some ancho chili powder, salt, pepper, and some black coffee, ground coffee.

A lot of recipes that use coffee as like a rub will tell you to use instant espresso or something.

That's something that I never, ever, ever keep on hand, and I don't want to buy it just for one thing.

So I just started using regular ground coffee, and guess what?

And just want to sprinkle this all over my steak, and you could probably use like a flank steak or something.

Rib eye, I think rib eye is probably my favorite cut of steak, and just press it in, and I'm going to just kind of roll it around and make sure that the sides get a little bit of seasoning on them too.

To cook the steak, I am going to heat up my heavy cast iron skillet over a medium-high heat and let it get really, really, really hot.

For me, I like a medium steak, so I'm going to cook the first side for about eight minutes and then flip it and do it for six minutes, but if you want like a medium-rare, then maybe just do six minutes on the first side and flip it.

You can check the temperature inside if you want to, but I always just kind of go by feel until it feels kind of firm, and also I'm not super picky.

I'll eat it medium-rare, so I'm like the best person in the world you could possibly cook a steak for.

You want to let your steak rest for a couple of minutes, and then we can top it with some of our butter.

This recipe, as all my recipes are, is available at HilahCooking.com with all the measurements and the printable instructions and everything, so check that out if you want to make this.

Tag me on Instagram, Twitter, hashtag HilahCooking.

Don't forget to subscribe, and I will see you next time.