Grilled Rib-Eyes with Chile-Lime-Tequila Butter

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

Chile-lime-tequila butter:

6 Tbsp. unsalted butter (3/4 stick), at room temperature
2 tsp. minced jalapeno or serrano chiles (seeds and membranes removed)
1 Tbsp. freshly squeezed lime juice (from 1/2 medium lime)
2 tsp. tequila
2 tsp. freshly ground black pepper
1 tsp. kosher salt

Rib-eyes:

6 rib-eye steaks
olive oil
Chile-lime-tequila compound butter

Instructions:

To make the Chile-Lime-Tequila Butter

In a mixing bowl, use a rubber spatula to soften the butter until it is very spreadable. Add all of the other ingredients, and mix until thoroughly combined.

Place the compound butter on a sheet of plastic wrap and shape it into a log. Twist the ends to seal. Place the compound butter in the refrigerator to harden.

For the rib-eyes:

Heat a gas or charcoal grill to a medium-hot temperature (about 350F to 375F). Brush both sides of the steaks with oil, and season the meat well with salt and freshly ground black pepper. Let the steaks rest at room temperature for at least 15 minutes before grilling.

When the grill is heated, place the steaks on the grate and close the lid. After about 4 minutes, rotate the steaks a quarter turn to create some crosshatch marks. After another 3-4 minutes, flip the steaks over. After another 4 minutes, rotate the steaks a quarter turn and grill to the desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130F for medium rare.) Remove the steaks from the grill and let them rest 7-10 minutes before serving.

To serve:

Slice the compound butter into six rounds and top each steak with a round.

Recipe from Regan Burns.