Grilled Chili Steak with Garlic-Lime Butter


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.

Prep Time:
15 mins
Cook Time:
10 mins
Additional Time:
3 hrs
Total Time:
3 hrs 25 mins
2 servings


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


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

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

  3. 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.

  4. 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.

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

  6. 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.

  7. 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
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.

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