Cowboy Steak with Ancho Chili Honey Butter

45 mins
20 mins
2

Cowboys cooked their steaks under the stars, over smoldering charcoal and live fire. Reminiscent of those days, these simply seasoned, double-thick T-bone steaks are seared and then basted in a homemade ancho chili honey butter over low heat.

Ingredients

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

Directions

Step 1 Of 8
1
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.
2
Trim excess fat from steaks. Rinse in cold water and pat dry. Liberally massage oil and seasonings. Rest for 1 hour prior to grilling.
3
While the steaks rest, toast pine nuts in a pan over medium heat until golden brown. Set aside.
4
Heat one side of the grill to 450°F for direct heat, leaving the other side off for indirect heat.
5
With grill lid open, lay steaks over hottest grill grates and sear 4 to 6 minutes per side.
6
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.
7
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.
8
Season with salt and top with toasted pine nuts, compound butter and fresh herbs.
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