Southwestern Grilled Steak with Spiked Butter

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This is really a very simple grilled steak recipe that just happened. A spicy southwestern style rub and a booze spiked butter give these steaks their great flavors. Served with a fresh garden salad, a Southwestern Twice Baked Chorizo Stuffed Potato, and hot buttered homemade cornmeal biscuits gives you a simple yet tasty and filling meal. I used a gold tequila to spike the butter, but a dark rum, brandy or a good whiskey will also work very nicely.

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Ingredients

  • 1/2 pound softened unsalted butter
  • 3 minced shallots soaked in gold tequila
  • 1 tablespoon minced flat leaf parsley
  • 1 tablespoon minced cilantro
  • 1 tablespoon red pepper flakes
  • 1 teaspoon brown mustard
  • 1 tablespoon gold tequila
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon fresh ground black pepper
  • 2 thick 1 pound ribeye or other steaks
  • 1 tablespoon New Mexican chili powder
  • 1 tablespoon Chipotle chili powder
  • 1 tablespoon Smoked paprika
  • 2 teaspoons ground cumin
  • 1 teaspoon kosher or sea salt
  • 1 teaspoon fresh ground black pepper
  • 1 tablespoon raw sugar
  • 1 tablespoon coconut or other oil

Preparation

Step 1

Combine butter, shallots, parsley, cilantro, pepper flakes, mustard, tequila, salt, and pepper, mix well. Put on waxed paper or plastic wrap and smooth out
to form a round log. Refrigerate until hard and easy to cut, at least 3 hours. Store in the refrigerator for up to 1 week, or freeze for up to 3 months.

Step 2

Combine chili powders, paprika, cumin, pepper, salt and sugar. Store in airtight jar up to 3 months. Prepare grill for direct cooking over medium-high heat (about 375 F).

Step 3

Let meat come to room temperature about 20 minutes before grilling. Dab meat with paper towels to remove excess moisture. Just before grilling, brush the steaks
with oil. Sprinkle with spice mix and rub or pat on meat with fingers. Brush grill grate with oil.

Step 4

Grill steaks directly over medium-high heat for about 4 minutes per side for rare (5 minutes per side for medium-rare) doneness. Remove from grill. Let rest
for at least 5 minutes. Put 2 or 3 pats Spiked Butter on top of each hot steak. To serve, slice steaks first if desired or simply put on plates whole.

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For direct grilling, the food is placed on the grill rack directly over the heat source. Direct grilling is best for searing and cooking tender cuts that cook in 30 minutes or less, such as steaks, burgers, or boneless chicken.

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