Steak Enthusiast

Donna Millington Noel
Gray, ME

Maitre d’Hotel Sauce for Grilled Steak

Ingredients:
1/4 c. butter
4 tsp. finely chopped parsley
4 tsp. lemon juice
1/4 tsp. salt
1/4 tsp. pepper

Directions:
Cream butter until soft and smooth and add other ingredients in order named.  When you remove your broiled steak from the grill, quickly spread over the stead and let the steak sit for 2 minutes before serving.  (This Sauce is also fantastic on toasted French bread).

Mary Shivers
Ada, OK

Old West Barbecue Sauce

Ingredients:
1/2 cup butter
1/2 cup lemon juice
2 tsp. salt
1 tablespoon white vinegar
3 tablespoons prepared mustard
1/4 cup Worcestershire sauce
2 teaspoons black pepper
1/4 teaspoon Tabasco sauce

Directions:
Bring all ingredients to a boil in a 1-quart saucepan over medium heat.  Reduce heat to low.  Simmer for 30-45 minutes.  Serve with any grilled steaks.

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.