Southwestern Grilled Steaks with Lime-Horseradish Butter

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This is a simple, tasty recipe that I came up with a couple of summers ago. Its good with just about any good, thick steak, though I am partial to rib-eye steaks myself. This spice mix and butter topping also work well with most game meats, especially bison and elk. Serve with some grilled fresh corn-on-the-cob, a couple grilled hot or sweet peppers (I prefer hot, jalapenos are perfect), a really nice potato salad and some ice-cold beer, dark is my favorite.

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Ingredients

  • 6 tablespoons softened unsalted butter
  • 2 cloves fine mashed garlic
  • 1/2 teaspoon fine grated lime zest
  • 1 tablespoon fresh lime juice
  • 1/2 tablespoon prepared horseradish
  • Kosher or sea salt
  • Fresh ground black pepper
  • 2 teaspoons sweet paprika
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • 1/2 tablespoon chipotle powder
  • 4-12 to 16 ounce 1-1/2 inch thick steaks
  • Walnut. peanut or other oil for grill

Preparation

Step 1

Light grill or preheat a grill pan. Combine butter, garlic, lime juice and zest, horseradish and a pinch of salt and pepper. Put on sheet of waxed paper, shape into a log, wrap tight and put in the refrigerator til firm.

Step 2

Combine the paprika, cumin, chipotle and chili powders with 1-1/2 teaspoons salt and 1 teaspoon pepper. Rub mixture all over steaks.

Step 3

Oil grill grate and grill steaks over moderate high heat, turning once, til slightly charred and rare, about 10 minutes (about 12 minutes for medium-rare).

Step 4

Put steaks on plates and top each with a couple pats of lime-horseradish butter. Let the steaks stand for 3 to 4 minutes before serving.

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