South of the Border Grilled Rib Eye Steaks
- 4 Tbsp. butter, softened
- 2 small garlic cloves, minced
- 1/4 tsp. finely grated lime zest
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. paprika
- 1 ½ tsp. ground cumin
- 1 ½ tsp. chipotle powder
- Four 12-ounce boneless rib eye steaks, 1 inch thick
- Vegetable oil, for the grill.
Light a grill or preheat a large grill pan.
In a small bowl, combine the softened butter, garlic, lime zest, lime juice and a pinch of salt.
In another bowl, combine the paprika, cumin and chipotle powder with 1 1/2 tsp. of salt. Rub the mixture all over the steaks.
Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
Transfer the steaks to plates and top with the lime butter. Let the steaks stand for 3 to 4 minutes before serving.