Grilled Ribeyes with Hatch Chile Butter
2 whole green chiles, such as Hatch or poblano pepper
1 cup minced fresh cilantro
1/2 cup butter, softened
2 garlic cloves, minced
2 teaspoons minced fresh oregano
1 tablespoon lime juice
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
3 pounds beef ribeye steaks
1 tablespoon olive oil
1 teaspoon coarse sea salt
Pickled jalapeno slices, optional
Cut peppers lengthwise in half. Remove stems and seeds; flatten slightly. Grill chiles, skin side down, until skins blister, about 3 minutes. Immediately place peppers in a small bowl; let stand, covered, 20 minutes.
Peel off and discard charred skin. Place grilled peppers, cilantro, butter, garlic, oregano, lime juice, 1/4 teaspoon salt and 1/4 teaspoon pepper in a food processor; pulse until just combined. Refrigerate until firm.
Brush steaks with oil and sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill, covered, over medium-high heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), about 4 minutes on each side. Let stand 5 minutes. Cut into thin slices.
Meanwhile, in a small saucepan, melt half the chile butter. Drizzle over steaks. Serve remaining butter with steaks. Sprinkle with coarse sea salt. If desired, garnish with jalapeno slices and additional oregano.
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