Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter

Recipe from Chris Schlesinger

Adapted by Sam Sifton

Published July 15, 2003

Total Time
30 minutes
Rating
5(121)
Comments
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This recipe and delicious rub comes from Chris Schlesinger, the former owner and chef of East Coast Grill in Cambridge, Mass. Follow Mr. Schlesinger’s lead and leave the steaks untouched on the grill before you flip them. They should be beautifully seared, chestnut brown around the edges where the fat has roasted down, with a tight crust from the rub. Later, perhaps, you can reward yourself with a beer. —Sam Sifton

Featured in: THE CHEF: CHRIS SCHLESINGER; A Lesson Not Learned in School: Using What's at Hand

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Ingredients

Yield:2 servings

FOR THE SPICE PASTE

  • 4 cloves garlic, peeled

  • 1 cup loosely packed cilantro, including stems

  • 3 tablespoons chipotles en adobo, or to taste

  • 2 tablespoons ground cumin

  • 1 tablespoon mustard powder

  • 2 tablespoons ground coriander

  • 2 tablespoons salt

  • 2 tablespoons ground black pepper

  • ¼ cup fresh lime juice (from 2 limes)

  • ¼ cup olive oil

  • 2 rib-eye steaks, each 2 inches thick and about 1 pound

FOR THE CILANTRO-LIME BUTTER

  • 4 tablespoons butter, softened

  • 2 tablespoons minced cilantro leaves

  • 1 clove garlic, minced

  • 2 tablespoons lime juice (from 1 lime)

  • 1 teaspoon freshly ground black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

19 grams carbs; 299 milligrams cholesterol; 1429 calories; 61 grams monosaturated fat; 8 grams polyunsaturated fat; 49 grams saturated fat; 124 grams fat; 4 grams trans fat; 6 grams fiber; 1169 milligrams sodium; 69 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Build a fire in your grill; if using a gas grill, turn both burners to high.

  2. Step 2

    Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside.

  3. Step 3

    Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency.

  4. Step 4

    When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve.

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Ratings

5 out of 5
121 user ratings
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Comments

Barbara

Two pounds of steak for two people?

Tam

Marinated for two days in spice paste first. Brought to room temperature (about two hours) before grilling. Juicy and perfectly spiced, throughout.

Susan

This is one of our favorite recipes ever! We have even made it on top of the stove in a grill pan on a "school night" when the outdoor grill was too much trouble, although the crust is not the same.

Stacy

Feel like I'm late to the conversation here, but made this last night and really enjoyed it. I used sous-vide to get the steaks to temperature and then finished on high heat on the stove. The cilantro-lime butter tasted wonderful with the lime juice cutting the richness of the steak. I also struggled to emulsify the juice with the butter, and I think the answer is that it doesn't matter because it all liquifies on top of the hot steak.

bv

Too much paste, make 1/2 recipe

Tara

This was a huge hit in my household. I only had one lime so I subbed apple cider vinegar for half the lime juice but other than that I followed the recipe as written. For the people getting hung up on the amount of steak listed - it’s a marinade. Pick the type and amount of steak you want and go from there. I let mine sit for 2 hours before grilling and it came out perfect. We’re gonna try it on chicken next and use the leftover butter on fish.

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Credits

Adapted from Chris Schlesinger

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