October 17th, 2007

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Patrice Hurd
Bemidji, MN

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

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

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.