Grilled T-Bone Steaks with Chipotle-Cilantro Butter | Nancy's Menu

Grilled T-Bone Steaks with Chipotle and Cilantro Butter

YIELD Serves 4

Episode 22: Nancy's Menu

INGREDIENTS

½ cup/113 g butter, room temperature (1 stick) 2 tablespoons/30 g chopped chipotle chilies in adobo (from a can) 2 tablespoons/5 g chopped fresh cilantro 1 tablespoon/5 ml tequila Salt and freshly ground black pepper Four 10‑ to 12‑ounce/300‑ to 350‑g T-bone steaks

PREPARATION:

1. Mix the butter, chilies, cilantro and tequila in a bowl to blend. Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.  Cut the chili butter log crosswise into 8 slices.  Sprinkle the steaks with salt and black pepper.  
2. Prepare a barbecue for medium-high heat or preheat a grill pan over medium-high heat.Grill the steaks for 5 minutes.  Turn the steaks over and top each steak with 2 butter slices.  Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.  Transfer the steaks to plates and serve.

This recipe appears in: Beef