Steaks on the grill are the iconic summertime meal. We top ours with a compound butter that’s loaded with spicy chiles, black pepper, lime juice, and tequila. Serve the steaks with some grilled corn and stuffed poblano peppers for a satisfying summer nosh.
- Yield: 6 servings
- Difficulty: Easy
- Total: 50 mins
- Active: 15 mins
- 6 rib-eye steaks
- Olive oil
- Chile-Lime-Tequila Compound Butter
- Heat a gas or charcoal grill to medium high (about 375°F). Brush both sides of the steaks with olive oil and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.
- Then the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130°F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving.
- To serve, slice compound butter into six rounds and top each steak with a round.
Beverage pairing: Alamos Malbec, Argentina. The Argentines know steak, and they also make good wine to go with it. This Malbec offers blackberry, smoked meat, leather, violets, and a quenching juiciness to wash down every mouthful of steak.