Seasoned Ribeye with Garlic-Lime Butter
With the advent of grilling season I thought I’d try something I’m typically somewhat opposed to, applying some heavy seasoning to a couple of steaks before throwing them on the grill. I tend to be somewhat of a purist when it comes to cooking red meat and like to stick with salt and pepper with a pan sauce if I’m looking for flavor beyond what the meat itself and cooking method provide. More about preparation after the jump
To start I mixed up some tex-mex like spices:
For two steaks you can use a teaspoon as 1 part. Mix up the seasoning into a small prep bowl and set it aside.
Grab 4 tablespoons of unsalted butter, the real stuff! If you use low fat butter or any other fake butter I’ll know and I’ll find you. Mince a medium sized garlic clove, and add that to the butter in a prep bowl. Zest a lime and throw the zest in with the garlic and the butter, juice the lime and throw that in as well. Mix this up well using a fork you may need to let it sit out for a bit so the butter can soften to make it easy to mix.
About 2 hours before you are going to grill the steaks pull them out of the fridge, dry them with a paper towel and throw them on a paper plate, I like Chinette. “But Josh wait, won’t the steaks grow bacteria or something if I have them out of the fridge?”, shut up, steak should be room temp before you cook it. After the steaks have been out for 30 minutes to an hour go ahead and rub them down with the spice mix you made earlier, both sides.
Once your grill is good and hot (more about grills in a future review), throw the steaks on and let them grill for about 3-4 minutes on each side, you should only need to turn them once. Assuming your grill was hot enough you should have some nice medium-rare steaks now, pull them off the grill and throw some of the garlic-lime butter you made on top, then let them rest for a few minutes while the butter melts.
The spices were really nice with the steak, my wife made a very nice bean and corn salad as a side/vegetable that worked perfectly with the steaks (I’ll post that recipe another time), basically any side that would go well with a Mexican dish would work perfectly.
For wine I went with a Zinfandel (a Turley specifically, which will be the subject of my next review), Zin works well with grilled spicy foods in my book. A Syrah/Shiraz or Malbec would work well also I think. If you’re not a wine drinker, well you’re missing out but the dish would work quite well with beer as well and probably REALLY well with Margaritas.
Tags: cooking, food, grilling, recipe, ribeye, steak