Grilled Chili Steak with Garlic-Lime Butter

As we head into grilling season, this is something you should definitely add to the rotation. New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a rich garlic-lime butter providing a flavor profile similar to that of a bowl of chili. Serve with a cold potato salad, baked or barbecued beans, or a green salad if desired.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 630 Calories

Ingredients

• 1 pinch salt
• 1 teaspoon vegetable oil
• 1 teaspoon freshly ground black pepper
• ½ teaspoon ground cumin
• 2 teaspoons chili powder
• 1 clove garlic, sliced
• 1 ½ teaspoons kosher salt
• 2 tablespoons salted butter, softened
• 3 pinches cayenne pepper
• 1 medium lime, zested
• ½ teaspoon ground chipotle powder
• 2 (10 ounce) New York strip steaks
• grated lime zest for garnish

Recipe Instructions

Step 1

Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.

Step 2

Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.

Step 3

Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.

Step 4

Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.

Step 5

Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.

Step 6

Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.

Step 7

Remove from the grill and top with garlic-lime butter.