This is something you should absolutely add to the rotation as the grilling season approaches. A creamy garlic-lime butter is drizzled on top of perfectly grilled New York strip steaks, which have been dry-brined with a chili rub to give them a flavor profile akin to a bowl of chili. If desired, serve alongside a green salad, baked or grilled beans, or cold potato salad.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 3 hrs |
| Total Time: | 3 hrs 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 2 teaspoons chili powder
- ½ teaspoon ground cumin
- ½ teaspoon ground chipotle powder
- 1 teaspoon freshly ground black pepper
- 3 pinches cayenne pepper
- 2 (10 ounce) New York strip steaks
- 1 ½ teaspoons kosher salt
- 1 clove garlic, sliced
- 1 pinch salt
- 2 tablespoons salted butter, softened
- 1 medium lime, zested
- 1 teaspoon vegetable oil
- grated lime zest for garnish
Instructions
- Mix chili powder, cumin, chipotle powder, pepper, and cayenne for rub together in a small bowl.
- Place steaks on a large plate. Sprinkle kosher salt generously on both sides, then sprinkle rub over the salt.
- Twist 3 pieces of foil into 1/2-inch diameter rolls and place them under the steaks to act as a rack and lift the steaks up from the plate. Pop steaks into the fridge and leave uncovered to dry-brine for 3 to 12 hours.
- Meanwhile, place garlic and salt for garlic-lime butter in a mortar. Grind to a paste with a pestle. Add butter and lime zest and stir with a small spoon to combine. Set aside.
- Preheat a charcoal grill for high heat. Remove steaks from the refrigerator and brush with vegetable oil on both sides.
- Place steaks on the preheated grill and cook until firm and reddish-pink and juicy in the center and meat gently springs back to the touch, about 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium-rare.
- Remove from the grill and top with garlic-lime butter.
- This is wonderful with a New York strip steak but might be even better with a fattier rib eye. For something more affordable, try skirt steak or try coating ground beef with the rub and making hamburgers out of it.
- You can leave the garlic-lime butter soft, or you can roll it up in some plastic wrap, chill until firm, and slice it to place over the steaks.
- You can use a gas grill but I prefer a charcoal grill.
Nutrition Facts
| Calories | 630 kcal |
| Carbohydrate | 7 g |
| Cholesterol | 163 mg |
| Dietary Fiber | 2 g |
| Protein | 44 g |
| Saturated Fat | 21 g |
| Sodium | 1734 mg |
| Sugars | 1 g |
| Fat | 48 g |
| Unsaturated Fat | 0 g |
Reviews
Definitely worth trying! We had trouble with the oil on the meat flaming up. Trying to control that made the meat more charred and smoky, which tasted good but somewhat overpowered the spices. Dry brining the meat made it super tender. The butter is divine! My husband wants to have it again tomorrow! Next time we will skip the oil and see how that goes.
I made this with the ingredients as-is, but cooked the steak sous vide and seared it in a cast iron pan to finish. The spice was nicely present, but not overpowering the flavor of the meat. Same can be said for the garlic lime butter. Overall, it’s a nice change of flavor from the seasonings or minimalism typical of steak.