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.
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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.
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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.