Monday, July 1, 2013

Grilled Chipotle-Rubbed Filets with Lime Butter

As you all know, we love to grill. Steak is such a great option to grill at home, because it is much more affordable than at a restaurant. A few tips for preparing steaks at home, make sure to invest in an instant-read thermometer, this will allow you to know the doneness of your steak without cutting into the middle of it. Also, the resting of the steak is extremely important, do not skip this step! The last tip, is one I learned from Bobby Flay, do not continuously flip your steak, let it sit, cook, and flip it once. This preparation is bursting with flavor and your tastebuds {and your wallet!} will thank you.

This rub only has a few ingredients and only takes a few minutes to prepare. The butter is delicious and gives the steak the old-fashion steak house feel, with a contemporary twist. The citrus flavor from the lime packs just enough punch and it compliments the cumin and chipotle powder perfectly.
Source: Food & Wine, via Serious Eats

4 thick Filets, about 1 1/2 inch thickness
4 tablespoons of Butter, unsalted, softened
1 clove of Garlic, minced
1/4 teaspoon of Lime Zest, about 1 lime
1 tablespoon of Lime Juice, about 1 lime
Kosher Salt
1 1/2 teaspoons of Paprika
1 1/2 teaspoons of Cumin
1 1/2 teaspoons of Chipotle Powder

First, place the steaks on a plate or tray. Set aside to bring to room temperature, about 30 minutes.

Now, while the steaks are coming to room temperature, make the butter. In a small bowl, combine the butter, garlic, lime zest, and lime juice together. Place the butter in the refrigerator to harden.

Next, in a small bowl, combine the paprika, cumin, and chipotle powder together. Set aside. Sprinkle the steaks with plenty of kosher salt, and cover both sides of the steak with the seasonings.

Now, oil the grates of your grill or grill pan and heat it to high heat, until smoking, then reduce to medium-high. Add the steaks, let them char for 4 minutes, without disturbing, flip the steaks and let them cook until your steaks are finished, 125 degrees for medium-rare, 135 degrees for medium, or 145 degrees for well done.

Next, transfer the steaks to a platter and add one tablespoon of the butter onto each steak. Let them rest for 5 minutes before eating.


Happy Cooking,
The Barbee Housewife

1 comment:

  1. Those steaks look so good, especially with that lime butter! Thanks for reminding me to make some compound butter to keep on hand for the grilled meals this summer...