My blog has moved!

You should be automatically redirected in 6 seconds. If not, visit
and update your bookmarks.

Saturday, May 10, 2008

mexican spice-rubbed ribeyes with garlic lime butter

mexican ribeye

When we eat steak around my house, it's always tenderloin. Being somewhat obsessive about healthy food, A and I only buy the leanest cuts of red meat. When I saw this recipe for spice-rubbed ribeyes (from the April issue of F&W), I knew I had to try it, especially when I noticed the availability of local grass-fed ribeyes at WF this week (a grass diet produces leaner meat than grain diets).

Grocery list: cumin, chipotle powder, paprika, ribeye steaks, lime, garlic, butter.

spice rub

To make the spice rub (enough for 4 steaks), mix 1.5 tsp each of the cumin, paprika and chipotle powder, plus 1.5 tsp of salt.

spice rubbed ribeyes

Pat the steaks dry, and rub the seasoning onto all sides of the meat.

garlic lime butter

Soften 4 T butter (to room temperature), then mix in 2 minced garlic cloves, the zest of 1 lime, and about 1 tsp of the lime juice.

Grill the steaks over medium-high heat for about 10-12 minutes for medium-rare. Let the steaks sit for a few minutes, then put 1 T of the garlic lime butter on top of each to serve.


Anonymous said...

good recipe, from April 2008 Food & Wine (would think that would have been mentioned here).

Add a little tequila to the lime butter for more flavor...

KT said...

Hi- you are absolutely correct, I should have mentioned the F&W here! I erroneously added it to the second post about this meal (below, the "mexican rice" - where I state specifically where the steak recipe comes from) - but now I have edited the original so the reference is in both places. Thanks for the tip about the tequila, I'll try that next time :)