Grilled Rib-Eyes with Chile-Lime-Tequila Butter RecipePosted: June 14, 2012
From Chow– a Great website for food info, how-toes and recipes. This is one of the dishes I will be making f0r the Meal Delivery Service, it’s a favorite of mine.
- 6 rib-eye steaks
- Olive oil- for grille
- Heat a gas or charcoal grill to medium high (about 375°F). Brush both sides of the steaks with butter and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.
- When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.
- To serve, slice compound butter into six rounds and top each steak with a round.
Chile-Lime-Tequila Compound Butter
6 tablespoons unsalted butter (3/4 stick), at room temperature
2 teaspoons minced jalapeño or Serrano chiles, seeds and membranes removed
1 tablespoon freshly squeezed lime juice (from 1/2 medium lime)
2 teaspoons tequila (optional)
2 teaspoons freshly ground black pepper
1 teaspoon kosher salt
- Place butter in a medium bowl and, using a rubber spatula, soften until it’s very spreadable. Add remaining ingredients and mix until thoroughly combined.
- Place compound butter on a sheet of plastic wrap. Roll into a log and twist the ends to seal. Place butter in the refrigerator to harden.