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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
  • Salt
  • 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.

Small Farmer's Journal
PO Box 1627
Sisters, Oregon 97759
Mon - Thu, 8am - 4pm PDT