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.
