Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter

5.0(121)

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.

by Sam Sifton

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Dinner, Main Course

Servings

2 servings

Total time

30 min

Calories / serving

1429 kcal

Ingredients (16)

serves

4 cloves garlic, peeledgarlic
1 cup loosely packed cilantro, including stemscilantro
3 tablespoons chipotles en adobo, or to tastechipotle
2 tablespoons ground cumincumin
1 tablespoon mustard powdermustard-powder
2 tablespoons ground coriandercoriander
2 tablespoons saltsalt
2 tablespoons ground black pepperpepper
1/4 cup fresh lime juice (from 2 limes)lime
1/4 cup olive oilolive-oil
2 rib-eye steaks, each 2 inches thick and about 1 pound
4 tablespoons butter, softenedbutter
2 tablespoons minced cilantro leavescilantro
1 clove garlic, mincedgarlic
2 tablespoons lime juice (from 1 lime)lime
1 teaspoon freshly ground black pepperpepper

Instructions (4 steps)

01Build a fire in your grill; if using a gas grill, turn both burners to high.
02

04When 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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Rich recipe — supports nutrition-aware planning.