October 17th, 2007

JaMakinMeCrazy Steak with Jerked Lime Butter

Terry Pitt
Woodbine, MD

JaMakinMeCrazy Steak with Jerked Lime Butter

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

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!!