Grilled Chili Steak with Garlic-Lime Butter
Description
New York strip steaks are dry-brined with a chili rub, grilled to perfection, and topped with a garlic-lime butter providing a flavor profile similar to that of a bowl of chili.
Ingredients
•
2 teaspoons chili powder
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1/2 teaspoon ground cumin
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1/2 teaspoon ground chipotle powder
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1 teaspoon freshly ground black pepper
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3 pinches cayenne pepper
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2 (10 ounce) New York strip steaks
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1 1/2 teaspoons kosher salt
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1 clove garlic, sliced
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1 pinch salt
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2 tablespoons salted butter, softened
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1 medium lime, zested
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1 teaspoon vegetable oil
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grated lime zest for garnish
Directions
1
Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
2
Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
3
Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
4
Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
5
Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
6
Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
7
Remove from the grill and top with garlic-lime butter.