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Ribeyes with Chipotle Butter

Source of Recipe

BH&G, Aug 2002


List of Ingredients

CHIPOTLE BUTTER
1/4 cup light butter, softened
1 tablespoon shallots, finely chopped
2 teaspoons fresh basil, or cilantro, snipped
1 1/2 teaspoons lime juice
1 teaspoon chipotle chile canned in adobo, finely chopped *see note

2 teaspoons ground cumin
1 teaspoon paprika
1/2 teaspoon salt
1/16 teaspoon ground white pepper
1 tablespoon olive oil
4 beef rib eye (8-10 oz) cut 1" thick
Fresh basil or cilantro sprigs
lime wedges


Recipe

For Chipotle Butter: In a small bowl stir together butter, shallots, snipped basil, lime juice and chipotle pepper until combined; set aside.

In another small bowl stir together cumin, paprika, salt and pepper. Stir in oil and adobo sauce until a paste forms. Spread mixture over both sides of steaks.

Grill steaks on the rack of an uncovered grill directly over medium coals until desired doneness, turning once halfway through grilling. Allow 14 to 18 minutes for medium doneness (160°). Serve steaks with chipotle butter and garnish with herb sprigs and lime wedges. Serves 4

Notes:
Chipotle Peppers in Adobo Sauce: These smoked, dried and reconstituted peppers are commonly available in cans under the brand name Herdez.

Per serving: 416 cal, 27 g fat, 519 mg sodium, 2 g carbo, 1 g fiber, 40 g protein