T-bone steak with chipotle and lime butter
Votes: 1
Time: 1 hour 40 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 425, total fat 36 G., saturated fats 18 G., proteins 23 G., carbohydrates 2 G., fiber 0 G., cholesterol 112 mg, sodium 436 mg, sugar 0 G.
Calories 425, total fat 36 G., saturated fats 18 G., proteins 23 G., carbohydrates 2 G., fiber 0 G., cholesterol 112 mg, sodium 436 mg, sugar 0 G.
To make a delicious and juicy T-bone steak, simply season it with a little pepper, salt, and grill it, preferably on the grill. But a truly incredible flavor comes from spiced butter. Mix the butter with chipotle pepper and lime zest and place a piece of it on the hot steak to melt. It'll be delicious, just like at a steakhouse.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 110 g unsalted butter, softened
- 1 chipotle pepper in adobo sauce, finely chopped
- Finely grated zest and juice of 1 lime
- Vegetable oil to grease the grill grate
- 2 T-bone steaks, 700 g each, 4-5 cm thick.
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Cooking the dish according to the recipe:
- In a small bowl, combine the butter, chipotle peppers, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Transfer the mixture to a piece of plastic wrap, form it into a log about 6 inches long, and wrap it in plastic wrap; twist the ends of the wrap tightly to seal the butter inside. Refrigerate until the butter hardens, about 1 hour.
- Preheat the grill to high heat. Rub the steaks with vegetable oil and season with salt and black pepper. Brush the grill grate with vegetable oil. Grill the steaks, turning once, until a thermometer inserted horizontally, not touching the bone, registers 135°F (54°C) for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Slice the steaks and arrange them on plates; top with a pat of chipotle butter.
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