6 tbsp unsalted butter, softened
¼ tsp cumin
¼ tsp dried oregano
¼ tsp chili powder
⅛ tsp thyme leaves
¼ tsp black pepper
dash of ground red pepper
For each ribeye use:
1 tbsp southwest butter
2 tsps blackened steak seasonings (I like Chef Paul's)
6- 4 ounce ribeyes about 1½ inch thick (you may use fewer steaks of a larger size but adjust southwest butter accordingly)
In small bowl combine all the ingredients for the Southwest Butter and blend well. Place the butter onto the narrow end of a long piece of plastic wrap and form a log shaped roll. Roll into an evenly shaped log with the remaining plastic wrap and refrigerate until solid. After the butter has firmed, unroll the plastic and cut into 12 even discs of butter, reserving six for serving. Use 1 pat of melted butter per steak and brush onto each side of the steaks.
While the grill is heating, rub the blackened steak seasoning onto both sides of the steak. Grill 4 to 6 inches over hot coals and cook until desired doneness, about 8 to 12 minutes turning once.
To serve, place the hot steaks onto serving plates and put one pat of the reserved Southwest Butter on the center of each steak to melt. Serve immediately.