GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

Provided by Sam Sifton

Time 30m

Yield 2 servings

Number Of Ingredients 16

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4 cloves garlic, peeled
1 cup loosely packed cilantro, including stems
3 tablespoons chipotles en adobo, or to taste
2 tablespoons ground cumin
1 tablespoon mustard powder
2 tablespoons ground coriander
2 tablespoons salt
2 tablespoons ground black pepper
1/4 cup fresh lime juice (from 2 limes)
1/4 cup olive oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softened
2 tablespoons minced cilantro leaves
1 clove garlic, minced
2 tablespoons lime juice (from 1 lime)
1 teaspoon freshly ground black pepper

Steps:

Build a fire in your grill; if using a gas grill, turn both burners to high.
Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.