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With a delicious Mexican-inspired dry rub, melting garlic lime butter and a few easy grilling tricks this recipe for perfectly grilled steak is sure to become a favorite!
Although we don’t eat a lot of red meat, a perfectly grilled steak, every now and then, is a HUGE treat! But we’re kind of particular; no pale, wimpy-looking steaks will pass muster, here at The Café. To us, a perfectly grilled steak has a flavorful, deep golden brown, slightly charred exterior. The interior has to be juicy, pink and super tender. And if you add a little mound of compound butter, bursting with bright flavor… Let’s just say it’s “over the moon” in our book!
在过去的几个星期里，我一直向客人服务于客人，并且每个人都疯了。这也是在过去的周末与家人一起击中，他们聚集在一起阵亡将士纪念日周末。
I love to serve it with myFresh Corn Saladalthough this last time, I made a Fresh Corn Gratin that was also wonderful (the family all deemed this one “blog worthy”, so the recipe will be coming up!)
A steak is a steak?
Nope, not true. Although a simple steak, grilled with just salt and pepper can be great, this recipe is so full of wonderful flavor, it takes “grilled steak” over the top. So what’s so special about this steak? Actually, there are several things:
- The Rub: a delicious, Mexican-inspired spice rub made with paprika, Ancho chili powder, cumin, coriander, garlic salt and fresh ground pepper. The combination is a perfect pairing for grilled beef.
- Garlic Lime Butter: a little mound of garlic lime butter (a simple combination of soft butter, minced garlic and lime zest) added after grilling. It’s thepièce de résistance! This takes an already delicious steak to a whole other level!
- A few easy tricks：第一个技巧有点非正统，谈到牛排烤“规则”。大多数用于烧烤牛排的方向，以便将牛排带到室温的步骤。在经典的烤牛排配方中，这是通过让牛排从冰箱中占用至少30分钟来实现的。这个食谱，适合烤牛排，拨打恰恰相反。当烤架加热时，经验丰富的牛排实际上放在冰箱里30分钟。这又冷却了牛排，使外部有机会在没有超越内部的情况下获得那种美丽的金色。另一个“技巧”更普遍接受;烧烤后热烧烤和休息时间。
I’ve tried this recipe with several cuts of beef and all have turned out delicious. Sirloin, ribeye, New York Strip and Flat Iron steaks have all turned out fantastic! I love that whatever my budget is, this Perfectly Grilled Steak recipe works!
Café Tips for making this Perfectly Grilled Steak with Garlic Lime Butter
- Choose steaks withsomefat marbling, but not riddled with fat throughout.
- Begin with clean grill grates. Astiff wire brushis best. Cleaning your grill makes it easier to flip and remove the steaks. It also helps to not impart flavors from previous grilled meals.
- Prepare a nicehotgrill. To achieve a nice golden exterior you need to heat your grill to high. The heat helps avoid sticking to the grates and promotes the perfect sear. Voila! That coveted, deep golden delicious exterior!
- Both the rub and the garlic lime butter for this recipe can be made up to a week in advance. If making the butter more than a day ahead, pop it in the freezer until a few hours before dinner.
- Don’t be afraid to coat the steak liberally with the rub. It’s delicious, but not too spicy.
- Ancho chili powder is simply ancho chilis that have been ground up. It can be found at most larger grocery store in the spice section. You can also make your own by grinding up ancho chilis. If you can’t find it and don’t want to make your own, chipotle chili powder is a good sub.Ancho chile powdercan also be ordered online.
- This recipe calls for four steaks, 8-10 ounces each. After grilling, slice the steaks and divide into portions. This will easily feed six people. If you want each person to have their own steak, obviously it will only serve 4.
If you enjoyed this recipe, please come back and leave a star rating and review! It’s so helpful to other readers to hear other’s results and ideas for variations.
- 4tablespoons牛油softened
- 1medium clove garlicfinely minced
- 2茶匙sfinely grated lime zestfrom 1 medium lime
- ¼茶匙犹太盐
- 2tablespoonslight brown sugar
- 1tablespoonancho chile powder
- 1tablespoonpaprika
- 2茶匙sgarlic salt
- 1茶匙freshly ground black pepper
- 1茶匙ground coriander
- 1茶匙ground cumin
- 2tablespoonsolive oilplus more for the grill
- 4 1 1/4-inch-thick boneless rib-eyeNew York strip or sirloin steaks (6-8 ounces each)
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Combine all ingredients in a small bowl and mix well. Set aside.
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Combine all ingredients in a small bowl and mix well.
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Coat steak with the dry rub on all sides. Drizzle with the 2 tablespoons oil to help rub adhere. Place steak in the freezer for 30 minutes while preparing the grill.
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Prepare a grill to high heat; oil grill grates.
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从冰箱中取出牛排，直接放在准备好的烤架上。烤架直到第一侧的金棕色，略微烧焦，4到5分钟。将牛排转过来，继续烧烤约3至5分钟的中稀有（内部温度为135摄氏度，即瞬间温度计），培yaboPT电子养基（140°F）或8至10分钟的培养基（140°F）或8至10分钟- 威尔（150度F）。这些时间是近似的，因为格栅在热度的热度变化。
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用大蒜石灰黄油将牛排转移到切菜板上。让牛排休息8-10分钟。如果需要，切片并用新鲜的玉米沙拉服务。
See Café Tips above for more detailed instructions and tips.
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Katherine说
Had this steak last night with guests for dinner – OMG – it was soooo good. Unbelievable. I never would have guessed the flavoured butter would make such a difference! Thank you!
Chris Scheuer说
好极了！我很高兴你尽可能多地享受这个牛排，凯瑟琳。非常感谢花时间留下评论！
Jennifer @ Seasons and Suppers说
Flavoured butters are such a great way to dress up BBQ meats, so I love this garlic lime butter. So summery. And that steak looks perfectly grilled, for sure
Mary Ann | The Beach House Kitchen说
This is my kind of summer dish Chris! Bet that garlic lime butter is amazing! I’d want to slather everything with it.
Tricia | Saving Room for Dessert说
You know I love flavored butters, especially on grilled meats so this recipe is for me! Great way to enjoy the weekend around the grilled. Pinned to make soon!
Chris Scheuer说
Thanks, Liz! We love a good steak!
Liz说
I’ve topped steak with garlic herb butter, but next up with be your version!! You can’t beat a good grilled steak in the summer….thanks for all the marvelous tips!