This is the main content.
Steaks with Chili Butter
Recipes
Steaks with Chili Butter
4 servings
25 minutes total

Ingredients

  • 1 teaspoon brown sugar
  • 1 teaspoon pink (or kosher) salt
  • 2 ½ teaspoons chili powder, divided
  • 1 ½ lb boneless grilling steaks (such as ribeye or New York strip)
  • 1 tablespoon coconut (or olive) oil
  • 1 (12 oz) jar roasted red peppers
  • 1 tablespoon chipotle pepper sauce
  • ¼ cup sliced green onions
  • ¼ cup unsalted butter

Steps

    1. Preheat grill (or grill pan) on medium. Combine brown sugar, salt, and 2 teaspoons chili powder; coat steaks on all sides with oil and seasoning mix (wash hands). Grill steaks 6–8 minutes, turning occasionally, until 125°F (for medium rare; warm red center), 130°F (for medium; warm pink center), or up to 170°F (for well done). Transfer steaks to cutting board and let stand 5–10 minutes before slicing; temperature will rise 5–10°F during this time.
    2. Drain peppers. Place peppers, pepper sauce, remaining ½ teaspoon chili powder, and green onions in food processor bowl (or blender); process until smooth. Transfer sauce to small saucepan; simmer on low 1–2 minutes. Meanwhile, cut butter into small cubes. Remove pan from heat; whisk in butter until blended. Serve sauce over steaks.
    NOTE: The doneness temperatures for medium rare and medium stated above are traditional temperatures used for cooking steak, but are not recommended by the USDA. To maintain food safety, the USDA recommends an internal temperature of 145°F, as measured using a food thermometer, with a 3-minute rest time before carving.

Amount per ¼ recipe serving: Calories 360, Total Fat 26g, Sat Fat 15g, Trans Fat 1g, Chol 105mg, Sodium 570mg, Total Carb 6g, Fiber 0g, Sugars 3g, Protein 26g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%