Monday, March 12, 2012

Grady Spears’ cayenne-rubbed steaks with cook’s lime butter

I love new recipe nights! Tonight, I pulled one out of one of my favorite cookbooks, Cooking the Cowboy Way by Grady Spears. While his recipe calls for ribeyes, Certified Angus Beef brand strip steaks were on sale last week, so that’s what I used. I think this rub and butter would complement any cut wonderfully, so pick your favorite and go with it. Time-saving tip: both the butter and rub can be made a few days in advance!
Lime butter ingredients
¼ cup unsalted butter, at room temperature
Juice and zest of ½ lime
1 ½ teaspoons minced fresh cilantro
Lime butter directions
Combine the ingredients in a small bowl
Place the mixture on a sheet of wax paper and roll tightly into a cylinder shape
Put it in the fridge or freezer to firm up (but don’t let it freeze solid)
Rub ingredients
1 ½ teaspoons cayenne pepper
1 ½ teaspoons kosher salt
1 ½ teaspoons sugar
2 steaks (about 12 ounces each)
2 teaspoons vegetable oil
To make the rub, combine the seasonings in a small bowl
Pat steaks dry then brush with oil
Pat rub on both sides of the steak
Grill over medium heat to desired doneness
Remove from grill and allow to rest for about 5 minutes
Slice butter and place one slice on each steak immediately before serving

The Mr.’s plate looked like this (as usual, I had a much smaller-portioned and therefore less photogenic plate):

I served the steaks with twice-baked potatoes and our favorite beer bread:

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