Patrice Hurd
Bemidji, MN

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Ingredients:
Paste:
2 Tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 teaspoon seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) ribeye steaks
Lime wedges

Directions:
Heat a small skillet over medium heat.  When hot, add oil, coriander and cumin; cook until spices sizzle.  Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes.  Cool.  Remove 2 teaspoons paste and stir into softened butter.  Place on plastic wrap and form into a 1/2″ thick square.  Cover and place in freeezer until needed.  Rub remaining paste into both sides of ribeyes; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags.  Refrigerate for 4 hours, turning bags occasionally.  Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature.  Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once.  Remove butter square from freezer and cut into 4 equal parts.  Top each steak with a flavored butter pat and garnish with lime wedges.  Makes 4 servings.

Terry Pitt
Woodbine, MD

JaMakinMeCrazy Steak with Jerked Lime Butter

Ingredients:
Rub:
6 spring onions – sliced
1 habanero or Scotch Bonnet pepper
2 t allspice berries
1 T chopped fresh thyme
2 t cinnamon
1 t grated nutmeg
1 t brown sugar
1 1/2 t salt
1 t freshly ground black pepper
1/4 cup can vinegar
1 T canola oil
2 T dark rum

Compound Butter:
1/4 c. softened butter
1 clove garlic
1/2 t jerk rub from above
1 T lime juice plus zest
1/2 T chopped parsley

Directions:
For the rub, combine all the ingredients in a food processor.  Rub the steaks generously (retaining 1/2 t for the compound butter) and place in Ziploc baggies.  Refrigerate overnight.

One hour before grilling, make the compound butter.  Combine all the ingredients in a food processor.  Spoon the compound butter on to wax paper and roll it tightly to form a log.  Refrigerate for 1 hour.

30 minutes before grilling, plate the steaks and leave at room temperature to take the chill off.  Light the grill. 

When the grill is screaming hot (500), sear the steaks about 2 minutes and turn 90 degrees to create a cross hatch pattern.  Continue grilling for about 2 minutes.  Flip and repeat the process, but only 1 minute after you turn them 90 degrees.  Remove from heat.  Place a slice of the compound butter on top of each steak and allow the steaks to rest under aluminum foil for at least 15 minutes.  Enjoy!!

Carla Morlan
Raymore, MO

Lucky Thirteen Steak Marinade

Ingredients:
4 Kansas City Steak Company steaks, preferably KC Strips
1/2 c. extra virgin olive oil
juice of one lime
4 garlic cloves, crushed
1 T. worstershire sauce
1 t. crushed red pepper
1 T. soy sauce
1 t. cayenne pepper
1 t. cumin
2 chipotle peppers in adobo sauce
2 T. of the adobo sauce
1 jalepeno pepper, split and seeded
1/2 c. dry red wine
1/2 yellow onion sliced into thin rings

Directions:
All ingredients are available at local groceries.  The chipotle peppers
are usually in the Mexican foods section.  Two of the peppers, with 2 T. of
the sauce they are packed in is sufficient.  Use either a gallon sized Freezer
Zip bag, or a ceramic baking dish for the marinating process.  Combine all
ingredients except steak, stirring or shaking to combine.  Add the steaks in
a single layer, turn to cover with marinade.  This can be ready in two hours,
(turn the bag or the steaks in the marinade after the first hour) but is best
if steaks are marinated overnight.  When ready to use steaks, charcoal grilling
is best to enhance the smokey flavor of the marinade.