GIANT CHIPOTLE-RUBBED STEAKS WITH CILANTRO-LIME BUTTER

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Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter image

This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger's lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer.

Provided by Sam Sifton

Categories     dinner, main course

Time 30m

Yield 2 servings

Number Of Ingredients 16

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.

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