Grilled Chili Steak with Garlic-Lime Butter

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2 Ratings
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As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

Recipe by Chef John

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
3 hrs
total:
3 hrs 25 mins
Servings:
2
Yield:
2 servings
Nutrition Info
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
For the Rub:
For the Steaks:
For the Garlic-Lime Butter:

Directions

  • Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.

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  • Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.

  • Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.

  • Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.

  • Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.

  • Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.

  • Remove from the grill and top with garlic-lime butter.

Chef's Notes:

This is wonderful with a New York strip steak but might be even better with a fattier rib eye. For something more affordable, try skirt steak or try coating ground beef with the rub and making hamburgers out of it.

You can leave the garlic-lime butter soft, or you can roll it up in some plastic wrap, chill until firm, and slice it to place over the steaks.

You can use a gas grill but I prefer a charcoal grill.

Nutrition Facts

Per Serving:
630 calories; protein 44g; carbohydrates 6.6g; fat 47.7g; cholesterol 163.3mg; sodium 1734.2mg. Full Nutrition
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