Patrice Hurd
Bemidji, MN

Grilled Ribeyes w/Chipotle Lime Paste and Flavored Butter

Ingredients:
Paste:
2 Tablespoons vegetable oil
1 teaspoon ground coriander
1 teaspoon ground cumin
2 teaspoons minced chipotle chilies in adobo sauce
1/2 cup frozen limeade concentrate, thawed
1 teaspoon seasoned salt
1/2 cup chopped fresh cilantro
1/4 cup softened butter
4 (1″ thick) ribeye steaks
Lime wedges

Directions:
Heat a small skillet over medium heat.  When hot, add oil, coriander and cumin; cook until spices sizzle.  Add chipotles, limeade, salt and cilantro; simmer (uncovered) until reduced to a thick paste about 3 to 4 minutes.  Cool.  Remove 2 teaspoons paste and stir into softened butter.  Place on plastic wrap and form into a 1/2″ thick square.  Cover and place in freeezer until needed.  Rub remaining paste into both sides of ribeyes; place in gallon-sized zipbags (2 steaks per bag) and seal, forcing air out of bags.  Refrigerate for 4 hours, turning bags occasionally.  Remove bags from refrigerator 1/2 hour before grilling and keep at room temperature.  Place steaks on hot grill and sear both sides; reduce heat slightly ( or raise grill rack for charcoal) and cook until desired doneness, turning once.  Remove butter square from freezer and cut into 4 equal parts.  Top each steak with a flavored butter pat and garnish with lime wedges.  Makes 4 servings.

Terry Pitt
Woodbine, MD

JaMakinMeCrazy Steak with Jerked Lime Butter

Ingredients:
Rub:
6 spring onions – sliced
1 habanero or Scotch Bonnet pepper
2 t allspice berries
1 T chopped fresh thyme
2 t cinnamon
1 t grated nutmeg
1 t brown sugar
1 1/2 t salt
1 t freshly ground black pepper
1/4 cup can vinegar
1 T canola oil
2 T dark rum

Compound Butter:
1/4 c. softened butter
1 clove garlic
1/2 t jerk rub from above
1 T lime juice plus zest
1/2 T chopped parsley

Directions:
For the rub, combine all the ingredients in a food processor.  Rub the steaks generously (retaining 1/2 t for the compound butter) and place in Ziploc baggies.  Refrigerate overnight.

One hour before grilling, make the compound butter.  Combine all the ingredients in a food processor.  Spoon the compound butter on to wax paper and roll it tightly to form a log.  Refrigerate for 1 hour.

30 minutes before grilling, plate the steaks and leave at room temperature to take the chill off.  Light the grill. 

When the grill is screaming hot (500), sear the steaks about 2 minutes and turn 90 degrees to create a cross hatch pattern.  Continue grilling for about 2 minutes.  Flip and repeat the process, but only 1 minute after you turn them 90 degrees.  Remove from heat.  Place a slice of the compound butter on top of each steak and allow the steaks to rest under aluminum foil for at least 15 minutes.  Enjoy!!