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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  • Total Time:
  • Servings: 4

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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 this recipe

  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.

  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.

Suggested Pairing

Malbec has a floral aroma that is marvelous with the spice rub and the puckery lime butter that melts into the juicy beef. Kasperski also points to the huge strides in quality that Argentinean wineries have made in recent years.

Contributed By Photo © Cedric Angeles Published April 2008





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Aggregate Rating value: 5

Review Count: 636

Worst Rating: 0

Best Rating: 5

Author Name: Mari Puig

Review Body: Love it!

Review Rating: 5

Date Published: 2016-07-08

Author Name: CHIPIE

Review Body: I put a nice garlic herb or Cajun compound butter on top of the steak while they are resting. The meat absorbs the melting butter really well along with its own juices. It taste super delicious!

Review Rating: 5

Date Published: 2016-07-13

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