Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4cloves garlic, peeled
- 1cup loosely packed cilantro, including stems
- 3tablespoons chipotles en adobo, or to taste
- 2tablespoons ground cumin
- 1tablespoon mustard powder
- 2tablespoons ground coriander
- 2tablespoons salt
- 2tablespoons ground black pepper
- ¼cup fresh lime juice (from 2 limes)
- ¼cup olive oil
- 2rib-eye steaks, each 2 inches thick and about 1 pound
- 4tablespoons butter, softened
- 2tablespoons minced cilantro leaves
- 1clove garlic, minced
- 2tablespoons lime juice (from 1 lime)
- 1teaspoon freshly ground black pepper
For the Spice Paste
For the Cilantro-lime Butter
Nutritional analysis per serving (2 servings)
1429 calories; 124 grams fat; 49 grams saturated fat; 4 grams trans fat; 61 grams monounsaturated fat; 8 grams polyunsaturated fat; 19 grams carbohydrates; 6 grams dietary fiber; 2 grams sugars; 69 grams protein; 1169 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Build a fire in your grill; if using a gas grill, turn both burners to high.
- Step 2
Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
- Step 3
Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
- Step 4
When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.
Private Notes
Comments
Two pounds of steak for two people?
Marinated for two days in spice paste first. Brought to room temperature (about two hours) before grilling. Juicy and perfectly spiced, throughout.
This is one of our favorite recipes ever! We have even made it on top of the stove in a grill pan on a "school night" when the outdoor grill was too much trouble, although the crust is not the same.
Feel like I'm late to the conversation here, but made this last night and really enjoyed it. I used sous-vide to get the steaks to temperature and then finished on high heat on the stove. The cilantro-lime butter tasted wonderful with the lime juice cutting the richness of the steak. I also struggled to emulsify the juice with the butter, and I think the answer is that it doesn't matter because it all liquifies on top of the hot steak.
Too much paste, make 1/2 recipe
This was a huge hit in my household. I only had one lime so I subbed apple cider vinegar for half the lime juice but other than that I followed the recipe as written. For the people getting hung up on the amount of steak listed - it’s a marinade. Pick the type and amount of steak you want and go from there. I let mine sit for 2 hours before grilling and it came out perfect. We’re gonna try it on chicken next and use the leftover butter on fish.
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