Monday, October 4, 2010

Grilled Chipolte Lime Ribeye Steaks

Ten days ago it was 90 degrees here and today there were snow flurries at nearby Mount LeConte. I thought I could grill my way into denial but Fall is here.

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.