Cumin-Rubbed Grilled Steaks with Chili-Lime Butter

Summer is officially just a week away, and that means grilling season is in full swing at my house.  Steak on the grill is one of our favorite dinners this time of year. 

With food prices on the rise, you'll want to make your grilled steaks memorable for family and friends.  Today's recipe won't disappoint you.  That's because it is packed with extra flavor you will love.

Southwest Steak on the Grill 

This kicked-up recipe for grilled steak has been a family summer grilling favorite for many years. It starts with a cumin-flavored dry rub marinade and ends with a chili-lime-butter topping that adds an extra pop of deliciousness as it melts over your perfectly grilled steak.

My preferred steaks to use in this recipe are either rib eyes or sirloin strip steaks, but use whatever steak cut you love.  We always cook our steaks outside on a gas grill, but the type of grill you use is up to you. 

Make the Spice Rub and the Compound Butter in Advance

First, prepare the Southwest-flavored compound butter that I guarantee will become a required ingredient in your refrigerator.  It is an essential ingredient for this dish.  

You'll want to make your chili-lime butter ahead of time so has had plenty of time to firm up before you grill your steaks.  Make it in the morning or several days ahead.  You can keep the butter in your freezer as well.

How to Make Chili-Lime Compound Butter

You will need:

• 1 stick of unsalted butter, softened
• zest of one lime
• juice of one lime
• 1/4 cup chopped cilantro or parsley
• 1 tablespoon chili powder
• 2 cloves garlic, finely chopped
• 1 teaspoon black pepper

Early in the day, mix the butter, juice of one lime, cilantro, chili powder, garlic, and black pepper together in a small bowl until well combined.  It can be a little challenging to mix the lime juice into the butter. 

Place the butter mixture on a piece of wax paper.  Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid.  You can keep this butter in the refrigerator for a week or freeze it for a longer period.

How to Make the Cumin Dry Rub

You will need:

• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

Directions
Remove the steaks from the refrigerator approximately one hour before cooking.  Prepare the dry rub by combining the cumin, salt, pepper, and garlic powder.  Set aside.

To Make the Grilled Steak

Heat your grill.

Approximately 30 minutes before grilling, drizzle olive oil over both sides of the steaks.  Sprinkle the seasoning mixture over both sides of the steaks making sure to cover well.  Set aside.

Grill the steaks to your desired doneness.  We like medium-rare which takes about four minutes per side on a one-inch thick steak.  Use an instant-read thermometer to take the guesswork out of the grilling.  

Place a couple of slices of Chili-Lime Butter on each steak immediately when removing it from the grill.  You'll want the butter to melt over the steaks as you let them rest for 5-10 minutes before serving.

The chili-lime butter is perfect on grilled corn-on-the-cob.  

Grilled corn on the cob or mixed vegetables would be delicious side dishes for this steak.  

steak, grilled steak, compound butter for grilling

dinner

American

Yield: 4-6

Author: Donna Urso

Chili-Lime Grilled Steaks

Prep time: 15 MinCook time: 10 MinInactive time: 30 MinTotal time: 55 Min

A kicked-up recipe for grilled steak that starts with a cumin-flavored dry rub marinade and ends with a chili-lime-butter topping that adds an extra pop of deliciousness as it melts over your perfectly grilled steak.

Ingredients

For the Chili-Lime Compound Butter

• 1 stick of unsalted butter, softened
• zest of one lime
• juice of one lime
• 1/4 cup chopped cilantro or parsley
• 1 tablespoon chili powder
• 2 cloves garlic, finely chopped
• 1 teaspoon black pepper

For the Cumin Dry Rub

• 2 teaspoons ground cumin
• 2 teaspoons kosher salt
• 2 teaspoons black pepper
• 2 teaspoons garlic powder

For the Grilled Steaks

• 2-1 pound rib-eye or sirloin strip steaks
• olive oil
• Chili-Lime Compound Butter
• Cumin Dry Rub

Instructions

1. Early in the day prepare the Chili-lime butter and the dry rub. Mix the butter, juice of one lime, cilantro, chili powder, garlic, and black pepper together in a small bowl until well combined. It can be a little challenging to mix the lime juice into the butter.
2. Place the butter mixture on a piece of wax paper. Roll the butter mixture into a log shape, twist the ends and refrigerate until chilled and the butter is solid. You can keep this butter in the refrigerator for a week or freeze it for a longer period.
3. Prepare the rub by combining the cumin, salt, pepper, and garlic powder. Set aside.
4. Remove the steaks from the refrigerator approximately one hour before cooking.
5. Approximately 30-60 minutes before grilling, drizzle olive oil over both sides of the steaks. Sprinkle the dry rub seasoning mixture over both sides of the steaks making sure to cover well. Set aside.
6. Heat your grill. Grill the steaks to your desired doneness. We like medium-rare which takes about four minutes per side on a one-inch thick steak. Use an instant-read thermometer to take the guesswork out of the grilling.
7. Place a couple of slices of Chili-Lime Butter on each steak immediately when removing it from the grill. You'll want the butter to melt over the steaks as you let them rest for 5-10 minutes before serving.

Notes

Freeze the chili-lime compound butter to use on burgers, fish, and corn on the cob throughout the summer. Wrap the log of butter well and store it in a freezer bag.

Nutritional information is approximate.

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