Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter

Ingredients

For the spice paste:

• 4 cloves garlic, peeled
• 1 cup loosely packed cilantro, including stems
• 3 tablespoons chipotles en adobo, or to taste
• 2 tablespoons ground cumin
• 1 tablespoon mustard powder
• 2 tablespoons ground coriander
• 2 tablespoons salt
• 2 tablespoons ground black pepper
• ¼ cup fresh lime juice (from 2 limes)
• ¼ cup olive oil
• 2 rib-eye steaks, each 2 inches thick and about 1 pound

For the cilantro-lime butter:

• 4 tablespoons butter, softened
• 2 tablespoons minced cilantro leaves
• 1 clove garlic, minced
• 2 tablespoons lime juice (from 1 lime)
• 1 teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (2 servings)

    1995 calories; 168 grams fat; 69 grams saturated fat; 8 grams trans fat; 81 grams monounsaturated fat; 9 grams polyunsaturated fat; 18 grams carbohydrates; 6 grams dietary fiber; 1 gram sugars; 110 grams protein; 453 milligrams cholesterol; 4473 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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2 servings

Preparation

1. Build a fire in your grill; if using a gas grill, turn both burners to high.
2. Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.
3. Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.
4. When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.