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the Ingredients
Special Equipment
- Sear Grate
Instructions
- 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 for 5 minutes. Add the remaining 4 tablespoons softened butter, coriander, 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 centre. Twist the ends to make a more compact cylinder about 31⁄2 inches long.
- Transfer to the refrigerator until ready to use; 45 minutes or longer.
- Remove the circular Gourmet BBQ SystemTM grate insert, and prepare the grill for direct grilling over high heat (220°C). Insert the sear grate and preheat with the lid closed for 15 minutes.
- Combine the sugar, ancho chile, chilli 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.
- Place steaks on the sear grate and grill over direct medium-high heat, with the lid closed, 6 to 8 minutes, turning once. Slide the steaks to the surrounding cooking grate over indirect heat and grill 2 to 3 minutes longer for medium-rare or until desired doneness. Remove steaks from the grill and let rest 2 to 3 minutes before serving.
- 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.
In the Kitchen
At the Barbecue
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