RECIPE

Mexican Spice-Rubbed Rib Eyes with Lime Butter

  • ACTIVE:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4

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:
  • TOTAL TIME: 30 MIN
  • SERVINGS: 4
  • BASIC-EASY
  • FAST

Ingredients

  • Ingredients
    1. 4 tablespoons unsalted butter, softened
    2. 1 small garlic clove, minced
    3. 1/4 teaspoon finely grated lime zest
    4. 1 tablespoon fresh lime juice
    5. Kosher salt
    6. 1 1/2 teaspoons sweet paprika
    7. 1 1/2 teaspoons ground cumin
    8. 1 1/2 teaspoons chipotle powder
    9. Four 12-ounce, 1-inch thick, boneless rib eye steaks
    10. Vegetable oil, for the grill

Directions

  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.