RECIPE

Grilled T-Bones with Chipotle Chili Rub and Cilantro-Lime Compound Butter

These steaks turn out tender and juicy and the cilantro-lime butter is delish. Smashed cheesy potatoes and sautéed sliced vegetables make especially tasty side dishes.

Compound butters, made by blending ingredients like herbs, fruit juice or pulp and spices with softened butter, are used to add a flourish of flavor or “finish” just before serving. –RR

Ingredients

  • 2 sticks butter
  • 3 tablespoons cilantro leaves, finely chopped
  • 1 lime, juiced and zested
  • 2 tablespoons steak seasoning blend, such as McCormick brand Montreal Steak Seasoning
  • 1 tablespoon chipotle (smoky) ground chili powder or dark chili powder
  • 1 tablespoon sweet paprika
  • 4 T-bone steaks, 1 1/2-inches thick

Preparation

Pre-heat a two-burner grill pan over high heat or pre-heat the outdoor grill.

Cut butter into chunks and place in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast, going over the herbs again and again. Stir chopped cilantro, lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.

Gather the ends of the plastic wrap in on one hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body, making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.

Remove the steaks from the refrigerator and unwrap.

Combine the steak seasoning blend with hot chipotle pepper and sweet paprika (a tablespoon is about a palmful of powdered or ground seasonings). Rub the seasoning blend into the steaks, distributing the spices evenly among them.

Wash your hands after handling the raw meat.

Using tongs, place steaks on screaming-hot grill; carefully place the thin tip of one steak facing the wide end of the next so that all four steaks fit onto the grill pan or grill at the same time. Cook steaks for 6-7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, about five minutes.

When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. Smashed cheesy potatoes and sautéed sliced vegetables make especially tasty side dishes for these steaks.

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