Prep 10 mins
Cook 10 mins
This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!
- 1⁄2 cup butter, room temperature
- 2 tablespoons chopped chipotle chiles in adobo (from a can)
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon tequila
- coarse salt
- fresh ground black pepper
- 4 (10 -12 ounce) beef t-bone steaks
- Mix the butter, chilies, cilantro and tequila in a bowl to blend.
- Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
- Cut the chili butter log crosswise into 8 slices.
- Sprinkle the steaks with salt and black pepper.
- Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
- Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
- Transfer the steaks to plates and serve.
I made this back a couple months ago, tossed it in the freezer, and had it with steak last night. I've never had any butter on steak, but we were having sirloin, which was pretty lean, so the butter addition was nice. It added just a touch of spiciness, not too much heat, and made that cheap cut of meat taste like a top of the line steak. (Note - I did tenderize the steak.) This would be good on veges too.
I love compound butters, and this is one of the better ones I've had! While it was delicious on the steak (I had 2 portherhouse steaks and 2 NY strip steaks), I think it would also be ideal on corn on the cob and other veggies. We really enjoyed our steak, and I will definitely make this again. Made for Spring PAC 2014.