Mexican Spice-Rubbed Rib Eyes with Lime Butter
Recipe from Food & Wine

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice -- Cabernet -- in favor of an Argentinean Malbec.


Mexican Spice-Rubbed Rib Eyes with Lime Butter
Cedric Angeles

by 1  person

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Servings: 4
Prep Time: 30 mins
Total Time: 30 mins
Related Categories: Grilling, Mexican Cuisine, Steak
 
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Ingredients
  • 4  tablespoons
    unsalted butter, softened
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  • 1 
    small garlic clove, minced
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  • 1/4  teaspoon
    finely grated lime zest
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  • 1  tablespoon
    fresh lime juice
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  •  
    Kosher salt
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  • 1 1/2  teaspoons
    sweet paprika
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  • 1 1/2  teaspoons
    ground cumin
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  • 1 1/2  teaspoons
    chipotle powder
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  • 4  12-ounce
    boneless rib eye steaks (1 inch thick)
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  •  
    Vegetable oil, for the grill
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Directions
1.
Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice, and a pinch of salt. In another bowl, combine the paprika, cumin, and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.
2.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.
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