Ingredients:
1/2 cup butter, room temperature
2 tablespoons chopped chipotle chiles in adobo ( from a can)
2 tablespoons chopped fresh cilantro
1 tablespoon tequila
coarse salt
fresh ground black pepper
4 (10 -12 ounce) beef t-bone steaks
Directions:
Mix the butter, chilies, cilantro and tequila in a bowl to blend.
Lay a sheet of plastic wrap on a work surface. Spoon the chili butter over the center of the plastic wrap. Roll the chili butter into a cylinder. Refrigerate at least 2 to 3 hours or overnight.
Cut the chili butter log crosswise into 8 slices.
Sprinkle the steaks with salt and black pepper.
Prepare a grill or grill pan over medium-high heat. (I used a cast iron skillet with one tablespoon of olive oil and one tablespoon of butter.).
Grill the steaks for five minutes. Turn the steaks over and top each with 2 of the chili butter slices. Continue grilling for 5 minutes for medium-rare doneness, or until the butter begins to melt.
Transfer the steaks to plates and serve.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.