Cowboy Steak with Ancho Chili Honey Butter
FOR THE ANCHO CHILI-HONEY BUTTER
- 2 sticks unsalted butter, room temperature
- 1 tablespoon ancho chili powder
- 1 teaspoon honey
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 2 splashes hot sauce
FOR THE STEAKS
- 2 T-bone steaks, butchered to 2-inch thickness
- 1/4 cup olive oil
- 1/4 teaspoon onion powder
- 1/4 teaspoon granulated garlic powder
- 1/4 teaspoon kosher salt and fresh-ground peppercorn, to taste
- 4 tablespoons ancho chili-honey compound butter
FOR THE GARNISH
- < maldon salt, to taste
- 1/2 cup pine nuts
- 1 teaspoon ancho chili-honey compound butter
- < fresh herbs
Whisk butter, chili powder, honey, kosher salt, cumin, paprika, garlic powder and hot sauce together until combined. Spoon ancho chili-honey compound butter onto a sheet of plastic wrap. Roll into a log and seal the ends. Place in the refrigerator for 30 minutes.
Trim excess fat from steaks. Rinse in cold water and pat dry. Liberally massage oil and seasonings. Rest for 1 hour prior to grilling.
While the steaks rest, toast pine nuts in a pan over medium heat until golden brown. Set aside.
Heat one side of the grill to 450°F for direct heat, leaving the other side off for indirect heat.
With grill lid open, lay steaks over hottest grill grates and sear 4 to 6 minutes per side.
Once both sides are charred, turn heat to low and transfer steaks to the cooler side for indirect heat. Top each steak with 2 tablespoons of compound butter and close the grill lid.
Remove steaks from grill when the internal temperature is within 5°F of desired doneness. Loosely tent with tin foil for 5 to 10 minutes.
Season with salt and top with toasted pine nuts, compound butter and fresh herbs.
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