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Grilled Chili Steak with Garlic-Lime Butter
Grilled Chili Steak with Garlic-Lime Butter
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
205 minutes
Chili-rubbed New York strip steaks grilled to juicy perfection and finished with zesty garlic-lime butter - a chili-inspired flavor explosion.
Ingredients:
  • 2 teaspoons chili powder
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground chipotle powder
  • 1 teaspoon freshly ground black pepper
  • 3 pinches cayenne pepper
  • 2 (10 ounce) New York strip steaks
  • 1.5 teaspoons kosher salt
  • 1 clove garlic, sliced
  • 2 tablespoons salted butter, softened
  • 1 medium lime, zested
  • 1 teaspoon vegetable oil
  • grated lime zest for garnish
Instructions:
  • Combine chili powder, cumin, chipotle powder, pepper, and cayenne in a small bowl for the rub.
  • Lay out steaks on a platter, generously season both sides with kosher salt, and then evenly sprinkle the rub over them.
  • Create three small foil rolls about 1/2-inch in diameter. Position them beneath the steaks to elevate them from the plate. Refrigerate the steaks uncovered for 3 to 12 hours to dry-brine.
  • Prepare the garlic-lime butter by crushing garlic and salt in a mortar with a pestle until a paste forms. Stir in butter and lime zest using a small spoon until well combined. Set aside for later use.
  • Get ready to fire up the charcoal grill to high heat. Take out the steaks from the fridge and generously brush both sides with vegetable oil.
  • Grill steaks until they reach medium-rare doneness, about 4 to 5 minutes per side. Internal temperature should read 130°F (54°C) when checked with an instant-read thermometer.
  • Top the grilled item with flavorful garlic-lime butter after removing it from the grill.

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