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United Steaks of America

July 29, 2009
Family Features

This year, treat your taste buds to a little road trip of flavor without ever having to leave your backyard. Just fire up the grill and serve a big, juicy steak that salutes one of America's regional food favorites.

Southwestern Rib Eye Steak With Chile Butter

Serves 4

4 tablespoons salted butter, softened

1 tablespoon Worcestershire sauce

1 tablespoon canned chipotle in adobo sauce, pureed

1 tablespoon garlic, chopped

1/2 teaspoon chile powder

4 Rib Eye Steaks

1 tablespoon olive oil

Kosher salt and black pepper, to taste

Place butter in a mixer or mixing bowl and whip until smooth and creamy.

Add Worcestershire sauce, chipotle in adobo sauce, garlic and chile powder. Mix well and reserve chile butter.

Preheat grill on high.

Rub steaks with olive oil on each side and generously season with salt and pepper.

Grill steaks to the desired doneness, while searing the outside.

Place a dollop of chile butter on steaks just prior to taking off the grill.

All materials courtesy of: Omaha Steaks

 
 

 

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