4 tablespoons salted butter, softened at room temperature1 tablespoon Worcestershire sauce1 tablespoon canned chipotle in adobo sauce, pureed1 tablespoon garlic, chopped½ teaspoon chile powder4 rib eye steaks, thawed1 tablespoon olive oilKosher salt and black pepper, to tastePlace butter in a mixer or mixing bowl and whip until smooth and creamy.Add Worcestershire sauce, chipotle in adobo sauce, garlic and chile powder. Mix well and reserve chile butter.Preheat grill on high.Rub steaks with olive oil on each side and generously season with salt and pepper.Grill steaks to the desired doneness, while searing the outside.Place a dollop of chile butter on steaks just prior to taking off the grill. Makes 4 servings.