T Bone Steaks With Chipotle Cilantro Butter Recipes

GRILLED T-BONE STEAKS WITH CHIPOTLE AND CILANTRO BUTTER

Steps:

• Mix the butter, chilies, cilantro and tequila in a bowl to blend.
• Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
• Cut the chili butter log crosswise into 8 slices.
• Sprinkle the steaks with salt and black pepper.
• Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
• Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
• Transfer the steaks to plates and serve.

GRILLED T-BONES WITH CHIPOTLE CHILI RUB AND CILANTRO-LIME COMPOUND BUTTER

Steps:

• Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
• Cut butter into chunks. Place butter in a bowl. Place bowl in microwave and cook on high for 15 seconds. To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again. Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula. Transfer the butter onto a large strip of plastic wrap.
• Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape. Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape. Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
• Remove the steaks from the refrigerator and unwrap.
• Combine the steak seasoning blend with hot chipotle pepper and sweet paprika. A tablespoon is about a palm full of powdered or ground seasonings. Rub the seasoning blend into the steaks, distributing the spices evenly among them. Go wash up. Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time. Cook steaks 6 to 7 minutes on each side for medium doneness. Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
• When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side. The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.

T-BONE STEAKS WITH CHIPOTLE-CILANTRO BUTTER

Steps:

• 1. Combine butter, chiles, cilantro & tequila in a bowl & stir until incorporated. 2. Place a sheet of aluminum foil on a work surface & cover with an equal-size piece of plastic wrap. Spoon butter mixture into center & roll into a log, twisting ends, until a tight cylinder is formed. Refrigerate at least 3 hours & up to overnight. 3. Heat a grill over medium-high heat. Season steaks with salt & pepper and grill. 4. Slice butter log into 8 equal-size pieces. 5. With 5 minutes remaining on the steaks to desired doneness, put 2 slices of butter on each steak and allow to melt. Transfer to plate & serve.