Grilled Rib-Eyes with Chile-Lime-Tequila Butter Recipe
By
Regan Burns
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Steaks on the grill are the iconic summertime meal. We top ours with a compound butter that’s loaded with spicy chiles, black pepper, lime juice, and tequila. Serve the steaks with some grilled corn and stuffed poblano peppers for a satisfying summer nosh.
INGREDIENTS
- 6 rib-eye steaks
- Olive oil
- Chile-Lime-Tequila Compound Butter
INSTRUCTIONS
- Heat a gas or charcoal grill to medium high (about 375°F). Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.
- When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.
- To serve, slice compound butter into six rounds and top each steak with a round.
Beverage pairing: Alamos Malbec, Argentina. The Argentines know steak, and they also make good wine to go with it. This Malbec offers blackberry, smoked meat, leather, violets, and a quenching juiciness to wash down every mouthful of steak.
A ribeye is so rich already I don' tthink it needs a compound butter. But on a filet or NY strip, definitely.
My choice is to find myself an Argentine and let him do what he knows best with this piece of steak.
A great malbec is the perfect pairing to this wonderful piece of meat and yum...the compound butter sounds delish.
Personally I would allow the coals to tuen white have the rack about 4-6 inches off the coals and grill unitll they are firm with some small amount of give in the flesh when pressed allow to rest will be medium by then, I like thick rib eye on the bone when cooking on the BBQ over coal on a gas its really dependant on how well you kow your BBQ as simple as that.
The copound butter sounds good real good as for a slasa why not habenero chilli, fresh mango, red onion, corriander (cilantro) mint and a little sugar bound with tequilla, lime juice and light olive oil?
Direct or indirect heat makes a huge difference.We do not cook directly over the coals,because the meat stays moist.
Best judge of meat temperature is a thermometer.
This dish seems great...compound butter is the Simplest sauce there is, next to salsa...speaking of which, If i wanted to lose the butter, is there a salsa I can Make for steak? Any suggestions guys? Thanks..
*Of course, a Blackberry, Port and Aceto Di Balsimico reduction would also suffice...
130 is also probably a bit high of a temperature to pull the steaks at for medium rare. I think 123-125 would be better, since the meat will coast 5-10 degrees as it rests.
Sounds ReDUNKulas!
You have to take into account that you're putting 6 thick steaks on the grill at once.
For most steaks, 15 minutes would be well done. Depends on the thickness.
Yes, way too long unless the steaks are super thick. The length of cooking tijme depends on the heat of the grill and the thickness of the meat. You gotta test the meat with a thermometer, a knife or by poking it, unless yu know your grill well and always get the same thicknes of steaks. Happy eating!
I think 15 min. sounds way too long for medium rare ...