Grilled Ribeyes with Chipotle Lime Butter

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