Saturday, August 25, 2012

Chipotle Rubbed Steaks with Lime Butter

So I used to dip my steak in ketchup. It didnt matter how tender or how flavorful, I always had that big red botte right next to my plate. Well, last night gave me a new addiction: Lime Butter. Really, I want to dip every future steak, okay every future piece of meat I ever eat, in lime butter. It was straight for heaven, to my tummy. Please give this a shot before the summer is over and your grill has to retire for the winter. You won't regret it!

Chipotle Rubbed Steaks with Lime Butter
Printable Version

4 tablespoons unsalted butter, softened
1 small garlic clove, minced (about 1/2 teaspoon)
1/4 teaspoon finely grated zest
1 tablespoon fresh juice

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

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.
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.
Serve immediately.

Serves 2.
Recipe from

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