Anyway, here is a quickie post of the chipolte lime ribeyes I grilled this weekend. The recipe is just a slight variation of this marinade by John D of Patio Daddio. Then I added a southwestern compound butter to the finished steaks to do just that little bit extra.
Chipolte Lime Ribeye Steaks
adapted from Patio Daddio
2 ea ribeye steaks
1 Tbsp Fire Ant Juice (my personal favorite gourmet hot sauce)
1 tsp chipolte, diced
1 tsp chili powder
1 tsp black pepper
3 cloves garlic, minced
1/4 cup safflower oil
1/4 cup beer
1/4 cup lime juice
Mix all of the ingredients except the steak and then marinate the steaks for 2-4 hours.
Meanwhile, mix up the compound butter.
Southwestern Compound Butter
Nibble Me This
6 Tbsp butter, softened
2 Tbsp Mexican crumbling cheese
1 tsp cilantro, finely chopped
1 tsp chili powder
Mix it all together, reform into a "stick" and put in the freezer for 20 minutes.
I grill my steaks for 8 minutes at 450f, flipping them at 2 minute intervals.
Then I let them rest for at least 10 minutes before serving.
About 5 minutes into that rest is when I put about 1-2 Tbsp of the partially frozen compound butter on them. That way it is just starting to melt it's ooey-gooey goodness onto the steak when served.
After the Quiche, I am going to give this one a good try!! The recipe and ingredients read deliciously!!
ReplyDeleteThe steak looks perfect and sounds like a good way to have a different flavored steak.
ReplyDeleteIs it bad that these photos make me want to lick my computer screen? :-) Seriously, that steak looks so delicious...I want to make it for dinner tonight!
ReplyDeleteKim in MD
Ever break down and just eat the compound butter? I know I would at least once.
ReplyDeleteOh, this does look wonderful Chris! I am a sucker for anything with Chipotle in it though :)
ReplyDeleteOur weather is changing quit rapidly too. Sunday it was 105 today it's only supposed to be in the upper 80's... ok, so that's actually perfect weather, but still....fall is coming, there is no stopping it! You want to grill all year around, you can come and visit us in AZ!!
Chris
ReplyDelete-Gotta say Nibblemethis.com is looking great! Love the template, and of course the food and photos. Sorry I haven't been around in a bit. No really, I'm sorry for myself because it looks like I missed out on a lot! The steaks look great and that hot sauce is one I want to try!
Chris - The entire meal looks outrageously delicious! First of all, the fire ant juice sounds very good and I'm going to be looking for it. Secondly, that steak with that sw compound butter and cheese mixture - holy cow! I have to have some of that.
ReplyDeleteYum. I love compound butters. There are a zillion variations so they never have to taste the same.
ReplyDeleteChipotle is growing more and more on me. At first I thought it was too hot, but I guess I'm getting used to is.
I love a good rib-eye on the grill and with your southwestern compound butter, it brings it to a new level.
ReplyDeleteThat looks amazing...thanks for stopping in to visit!
ReplyDeleteLooks great! Chipolte .... yummy! Great meal!
ReplyDeleteSouthwestern butter and ribeyes - a match made in heaven!
ReplyDeleteThis looks really good Chris. Never heart of fire ant sauce, I'll look for it. Great looking butter for a great meal. Another bookmarked.
ReplyDeleteMy mouth is watering... This looks incredible! I will definitely be making the compound butter very soon.
ReplyDeleteGreat looking dish! I love the way chipolte blends with beef, and the compound butter looks like a real winner.
ReplyDeleteThis looks awesome! Especially the butter - bet it would be good on corn too!
ReplyDeleteGreat combination of flavors on the steaks and what's not to love about a compound butter? The very idea of finishing something as decadent as a juicy rib-eye with butter almost caused a cascade of drool, but I love the concept of the southwestern flavors in it even more. Looks like the perfect Friday night meal to reward oneself after a tough work week!
ReplyDeleteHmm I usually try to stave off summer by eating winter squash year round but it never really seems to work. Apparently, I can't actually control the weather. This steak looks amazing. You are one serious expert griller.
ReplyDeleteThanks for the Michael Symon link by the way! You know my undying affection for that man...
I'm a total sucker for compound butter and never even thought of adding cheese - what a great idea! Those steaks sound delicious with that flavorful marinade and topping. Another winner!
ReplyDeleteYour not going to believe this, but I am making a similar version, but going to try my hand at smoking with pecans, since I cannot get that darn company to ship me pecan wood up here!
ReplyDeleteLooks great Chris, freakin great, but I have to skip the post below this, just got told no corn...no sugar...blah blah blah...I am about to kick some diabetes scary arse!
I have got to start making the compound butters! I agree with Toon, think I'd be able to just sit down to a plate of that butter for dinner, LOL! The steaks look amazing and the confetti relish and rice equally delicious! You rock Chris!!
ReplyDelete