Grilled Chipotle-Rubbed Steaks with Lime Butter Recipe
Your source for quick recipe every single week day.
Adapted from Food & Wine.
[Photograph: Blake Royer]
Compound butter is one of the easiest, yet most impressive ways to make a meal more delicious. Even though it's nothing more than softened butter with herbs or spices or other flavorings whipped into it, somehow it achieves a level of refinement that comes across as very impressive (for a barbecue, having a couple varieties to slather on everything makes for a fantastic party).
- Yield:makes 4 servings
- Active time: 15 minutes
- Total time:25 minutes
- Rated:
Ingredients
- 4 tablespoons unsalted butter, softened
- 1 small garlic clove, minced (about 1/2 teaspoon)
- 1/4 teaspoon finely grated zest from 1 lime
- 1 tablespoon fresh juice from 1 lime
- Kosher salt
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle powder
- Four thick, boneless steaks, such as ribeye or hanger, 10- to 12-ounces each
- Vegetable oil, for the grill
Directions
-
1.
Combine the butter, garlic, lime zest, lime juice, and a salt to taste. Set aside. Combine the paprika, cumin, and chipotle powder in a small bowl. Sprinkle the steaks with plenty of kosher salt, then evenly sprinkle the spice mixture over them and rub into the meat.
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2.
Oil the grates of the grill (or grill pan) and preheat over high heat until smoking. Reduce heat to medium high and add steaks. Cook without moving until well-charred, about 4 minutes. Flip steaks and continue to cook until center of steaks register 125°F on an instant-read thermometer for medium-rare, 135°F for medium, or 145°F for well done. Transfer to a platter and allow to rest for at least 5 minutes, adding the lime butter after a few minutes to melt from the residual heat.
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3.
Slice the steaks and serve immediately.
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