Four 12-ounce, 1-inch thick, boneless rib eye steaks
Vegetable oil, for the grill
How to Make It
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.
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.
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!