Grilled Ribeyes with Chipotle Lime Butter

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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.
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    • 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


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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