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.
Servings:
4
Prep Time:
30 mins
Total Time:
30 mins
Ingredients
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4 tablespoonsunsalted butter, softenedsee savings
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1small garlic clove, mincedsee savings
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1/4 teaspoonfinely grated lime zestsee savings
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1 tablespoonfresh lime juicesee savings
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Kosher saltsee savings
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1 1/2 teaspoonssweet paprikasee savings
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1 1/2 teaspoonsground cuminsee savings
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1 1/2 teaspoonschipotle powdersee savings
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4 12-ounceboneless rib eye steaks (1 inch thick)see savings
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Vegetable oil, for the grillsee savings
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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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