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Mexican Spice-Rubbed Rib Eyes with Lime Butter

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Argentinean Malbec

Mexican Spice-Rubbed Rib Eyes with Lime Butter

By Bernie Kantak, Food & Wine

For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Argentinean Malbec.

Active Time

N/A

Total Time

30 MIN

Yield

Serves: 4


Ingredients

  • 4 tablespoons unsalted butter, softened
  • 1 small garlic clove, minced
  • 1/4 teaspoon finely grated lime zest
  • 1 tablespoon fresh lime juice
  • Kosher salt
  • 1 1/2 teaspoons sweet paprika
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons chipotle powder
  • Four 12-ounce, 1-inch thick, boneless rib-eye steaks
  • Vegetable oil, for the grill


How to Make It


Step 1   

Light a grill or preheat a grill pan. In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 teaspoons of kosher salt. Rub the mixture all over the steaks.

Step 2   

Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes. Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.

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Food Magazine: Mexican Spice-Rubbed Rib Eyes with Lime Butter
Mexican Spice-Rubbed Rib Eyes with Lime Butter
For this intensely flavorful rib eye steak from chef Bernie Kantak, restaurateur Peter Kasperski skips the obvious choice—Cabernet—in favor of an Argentinean Malbec
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