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Recipes
Grilled Ribeyes with Chipotle Lime Butter
Grilled Ribeyes with Chipotle Lime Butter
Grilled Ribeyes with Chipotle Lime Butter
photo credit: Ev Thomas
Recipe requires a 4 hour marinade time. The marinade combines concentrated lime juice, chipotles in adobo, coriander, cumin, and cilantro. Part of the marinade is reserved to make the chipotle lime butter. Use good quality Kansas City Steaks.
Recipe By:
Kansas City Steak Company
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Beef and Exotic Meats
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Ingredients
2
tablespoons
vegetable oil
1
teaspoon
ground coriander
1
teaspoon
ground cumin
2
teaspoons
minced chipotle chilies in adobo sauce
1/2
cup
frozen limeade concentrate, thawed
1
teaspoon
seasoned salt
1/2
cup
chopped fresh cilantro
1/4
cup
softened butter
4
(1?
thick) ribeye steaks
Lime wedges
Instructions
Heat a small skillet over medium heat. When hot, add oil, coriander and cumin; cook until spices sizzle. Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes. Cool.
Remove 2 teaspoons paste and stir into softened butter. Place on plastic wrap and form into a 1/2? thick square. Cover and place in freezer until needed.
Rub remaining paste into both sides of ribeyes; place in gallon-sized zip bags (2 steaks per bag) and seal, forcing air out of bags. Refrigerate for 4 hours, turning bags occasionally.
Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature. Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once.
Remove butter square from freezer and cut into 4 equal parts. Top each steak with a flavored butter pat and garnish with lime wedges
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