Grilled T-Bone Steaks With Chipotle and Cilantro Butter

READY IN: 20mins
Recipe by the6-sranch

This recipe is from the Take Home Chef series. Maybe the best steak you've ever eaten! We loved it!

Top Review by Cook In Southwest

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.

Ingredients Nutrition


  1. Mix the butter, chilies, cilantro and tequila in a bowl to blend.
  2. 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.
  3. Cut the chili butter log crosswise into 8 slices.
  4. Sprinkle the steaks with salt and black pepper.
  5. 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.).
  6. 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.
  7. Transfer the steaks to plates and serve.

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