Name: Grilled Chili Steak with Garlic-Lime Butter
Prep time: 15 min
Cook time: 10 min
Total time: 205 min
Ingredients: 2 teaspoons chili powder; 0.5 teaspoon ground cumin; 0.5 teaspoon ground chipotle powder; 1 teaspoon freshly ground black pepper; 3 pinches cayenne pepper; 2 (10 ounce) New York strip steaks; 1.5 teaspoons kosher salt; 1 clove garlic, sliced; 1 pinch salt; 2 tablespoons salted butter, softened; 1 medium lime, zested; 1 teaspoon vegetable oil; grated lime zest for garnish

Prep Time:

15 mins

Cook Time:

10 mins

Additional Time:

3 hrs

Total Time:

3 hrs 25 mins

Servings:

2

Yield:

2 servings

Jump to Nutrition Facts

Ingredients

For the Rub:

2 teaspoons chili powder
½ teaspoon ground cumin
½ teaspoon ground chipotle powder
1 teaspoon freshly ground black pepper
3 pinches cayenne pepper

For the Steaks:

2 (10 ounce) New York strip steaks
1 ½ teaspoons kosher salt

For the Garlic-Lime Butter:

1 clove garlic, sliced
1 pinch salt
2 tablespoons salted butter, softened
1 medium lime, zested
1 teaspoon vegetable oil
grated lime zest for garnish

Directions

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.

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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
48g	Fat
7g	Carbs
44g	Protein

Nutrition Facts
Servings Per Recipe 2
Calories 630
% Daily Value *
Total Fat 48g	61%
Saturated Fat 21g	105%
Cholesterol 163mg	54%
Sodium 1734mg	75%
Total Carbohydrate 7g	2%
Dietary Fiber 2g	8%
Total Sugars 1g
Protein 44g
Vitamin C 12mg	62%
Calcium 50mg	4%
Iron 5mg	28%
Potassium 709mg	15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.