GRILLED CHILI STEAK WITH GARLIC-LIME BUTTER
As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.
Provided by Chef John
Time 3h25m
Yield 2
Number Of Ingredients 13
Steps:
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
Nutrition Facts : Calories 630.2 calories, Carbohydrate 6.6 g, Cholesterol 163.3 mg, Fat 47.7 g, Fiber 2.3 g, Protein 44 g, SaturatedFat 20.9 g, Sodium 1734.2 mg, Sugar 0.8 g
GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER
Provided by Rachael Ray : Food Network
Categories main-dish
Time 29m
Yield 4 servings, plus extra reserved compound butter
Number Of Ingredients 7
Steps:
- Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
- Cut butter into chunks. Place butter 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 in chopped cilantro and 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 1 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 palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
- When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.
GARLIC COMPOUND BUTTER
I was looking for a versatile compound butter that would go well with beef, chicken and seafood. This is what I came up with. Cook time is chill time.
Provided by cervantesbrandi
Categories Meat
Time 2h10m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Place the oil, parsley, garlic, and lemon juice/zest in a food processor. Blend ingredients on high for 20 seconds or until the garlic is completely broken up and mixed in with the oil.
- Add in the butter, two tablespoons at a time blending on low to fully incorporate all of the flavors.
- Spoon the butter out of the food processer into a bowl and fold the black pepper inches Salt to taste.
- Place the butter onto a piece of parchment paper forming the paper around the butter resembling a paper towel roll with the butter inside.
- Gently squeeze the butter until it is twice the size of a normal stick of butter but the same length. Fold in each side and tape it down or lay the butter on a dish with the ends under the butter. Chill for 2 hours before using up to a week.
Nutrition Facts : Calories 65.6, Fat 6.4, SaturatedFat 3.4, Cholesterol 14, Sodium 54.7, Carbohydrate 2.7, Fiber 0.6, Sugar 0.1, Protein 0.5
GRILLED PORTERHOUSE STEAK WITH CILANTRO LIME COMPOUND BUTTER
These steaks are great on their own! But even better with the compound butter. Note: Cooking time varies depending on the thickness of the steak, and how you like it cooked. Helpful hint: Go to www.omahasteaks.com, on the bottom of the page click on resources and cooking charts, then steaks. Other uses for compound butter: add to baked potato or mashed potatoes; spread on crusty bread; shrimp (top on shrimp and bake).
Provided by Joanne
Categories Steak
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Make Compound Butter:.
- In a small saute pan over med heat, melt 2 tbs. of butter, add the garlic. Cook for 1 minute until garlic is fragrant.
- Transfer the garlic butter to medium bowl. Add the lime juice, lime zest, and worcestershire sauce. Whisk to combine.
- Use a fork to blend in 1 stick of butter. Season with Salt and Pepper, and add in the cilantro. Mix well.
- Roll the butter into a cylinder (like a log) in plastic wrap, and twist the ends. Refrigerate until ready to use (at least 1 hour). Or freeze it if you need it sooner.
- For the Steak:.
- About 20 minutes before grilling, remove the steaks from the refrigerator. Rinse and pat dry. Brush the steaks on both sides with oil and season both sides with salt and pepper to taste. Cover steaks and let sit for 10 to 15 minutes.
- Preheat indoor grill pan or outdoor grill to high (let it get really hot). Cook steak for 3 minutes on first side, flip and cook additional 2 minutes on second side for medium rare. Note: If using indoor grill pan cook 1 steak at a time.
- Transfer steaks to platter, top with a slice of compound butter. Cover loosely with aluminum foil and let rest for 10 minutes.
- I served these steaks with my baked broccoli mac and cheese recipe #503983, and a green salad on the side.
CHILLI LIME AND GARLIC MARINADE
Simply toss with your meat/fish/tofu for 20 mins or longer if you can. Will keep for 3 days in the fridge.
Provided by PinkCherryBlossom
Categories Mexican
Time 5m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients together in a dish.
- Rub over meat/fish/tofu and leave to marinade.
Nutrition Facts : Calories 135.8, Fat 13.9, SaturatedFat 1.9, Sodium 2.1, Carbohydrate 3.4, Fiber 1, Sugar 0.3, Protein 0.8
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