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. More Grilling Recipes
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.
Suggested Pairing
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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
