BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

November 4 2009

Big T-Bone Steaks with Chipotle Butter

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1/2 cup vegetable oil
1/2 cup Steak Seasoning
2 (48-ounce) T-bone steaks
1 stick unsalted butter, softened
2 teaspoons chopped chipotle chiles in abodo sauce
1/2 to 1 teaspoon adobo sauce
1 teaspoon fresh lime juice
1/2 teaspoon ground coriander seeds
1/4 teaspoon salt
Texas Toast, recipe follows

Combine the oil and seasoning in a small bowl and mix well.
Spread both sides of the steaks completely with the mixture. Place in a shallow dish, cover tightly with plastic wrap, and refrigerate for at least 4 hours and up to 24 hours. Remove from the refrigerator and bring to room temperature before grilling.

In a bowl, mix together the butter, chilis, adobo sauce, to taste, lime juice, coriander, and salt until smooth. Transfer to a sheet of plastic wrap and roll up into a log. Refrigerate until firm.
Preheat the grill.

Remove the chipotle butter from the refrigerator and cut into 4 thick slices. Set aside. Place the steaks on the hot grill and cook for 5 minutes on each side. Move to the cooler part of the grill, close the grill lid, and cook to desired temperature, 8 to 10 minutes additional time for medium-rare.
Place 2 slices of the butter on the top of each steak and leave on the grill until starting to melt, about 30 seconds. Remove from the grill and place the steaks on platters. Serve immediately with Texas Toast.