Compound butter, the happy result of mixing some of your favorite ingredients into softened butter, are a great way to add a note of bright flavor to grilled meats, especially steaks. You can make compound butter, wrap in plastic wrap, and keep in the freezer for up to six months.
Instructions
- In a small skillet over medium heat on the stove, melt 1 tablespoon of the butter. Add the shallot and cook until slightly softened, 2 to 3 minutes, stirring occasionally. Transfer to a small bowl and cool for 5 minutes. To the bowl with the shallot, add the remaining 1/4 cup butter, the cilantro, lime zest, salt, and ground chipotle pepper, blending thoroughly. Transfer the butter to a sheet of plastic wrap, shaping it into a compact cylinder about 3½ inches long. Twist the ends of the plastic wrap and refrigerate the butter until ready to use.
- Melt 1 tablespoon of the butter in a small skillet over medium heat. Add the shallot and cook until slightly softened, about 2 to 3 minutes, stirring occasionally. Transfer to a small bowl and cool 5 minutes. Add the remaining 4 tablespoons softened butter, cilantro, lime zest, salt, and chipotle pepper to the bowl with the shallots. Blend thoroughly with the back of a spoon, until uniform. Transfer mixture to a sheet of plastic wrap, shaping the butter into a small cylinder in the center. Twist the ends to make a more compact cylinder about 3½ inches long. Transfer to the refrigerator until ready to use; 45 minutes or longer.
- Combine the rub ingredients. Lightly brush the steaks on both sides with oil and season evenly with the rub. Allow the steaks to stand at room temperature for 15 to 30 minutes before grilling.
- Prepare the grill for cooking over medium-high heat (500°F).
- Prepare the grill for direct cooking over medium-high heat (475° to 525°F) using the Weber Gourmet BBQ System Cooking Grate. Set the Weber Gourmet BBQ System Sear Grate in the grate opening and preheat for 15 minutes.
- Combine the sugar, ancho chili, chili powder, onion powder, coriander, salt, and pepper in a bowl. Pat the steaks dry. Lightly coat both sides of each steak with oil and evenly season the spice mixture. Let steaks stand at room temperature for 15 to 30 minutes.
- Prepare the grill for direct cooking over medium-high heat 475° to 525°F and preheat a Weber Gourmet BBQ System Sear Grate.
- Grill the steaks on the sear grate over direct medium-high heat, with the lid closed, until cooked to your desired doneness, 6 to 8 minutes for medium rare, turning once. Remove from the grill and let rest for 3 to 5 minutes.
- Grill the steaks over high heat, with the lid closed, 8 to 10 minutes for medium-rare, turning once. Or cook to your desired doneness after turning at 4 minutes.
- Cut the butter into eight slices. Top each steak with one or two slices of the butter, and reserve any extra butter for another use.
- Remove steaks from the grill and let rest at room temperature for 5 minutes.
- Remove the cilantro-lime butter from the refrigerator. Cut into 8 slices.
- Top each steak with 1 to 2 slices of the butter, reserving any extra butter for another use.
Butter
Rub
Special Equipment
- Weber Gourmet BBQ System Cooking Grate
- Weber Gourmet BBQ System Sear Grate
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