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 Summary

15 mins
10 mins
3 hrs
3 hrs 25 mins
2 servings


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


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

  • 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

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


Rating: 4 stars
I made this with the ingredients as-is, but cooked the steak sous vide and seared it in a cast iron pan to finish. The spice was nicely present, but not overpowering the flavor of the meat. Same can be said for the garlic lime butter. Overall, it's a nice change of flavor from the seasonings or minimalism typical of steak. Read More
Rating: 4 stars
Definitely worth trying! We had trouble with the oil on the meat flaming up. Trying to control that made the meat more charred and smoky, which tasted good but somewhat overpowered the spices. Dry brining the meat made it super tender. The butter is divine! My husband wants to have it again tomorrow! Next time we will skip the oil and see how that goes. Read More