Perfectly Grilled Steak with Garlic Lime Butter

Perfectly Grilled Steak with Garlic Lime Butter is the perfect steak to serve to guests, let’s say this Father’s Day!  It’s upscale but without any fuss.  It’s got a gorgeous char on it and amazing flavor, thanks to the lovely rub we put on it.  Topped with some garlic lime butter, it sends this steak to another level!

The Mexican-inspired rub is a wonderful combination of paprika, Ancho chili powder, cumin, coriander, garlic salt and fresh ground pepper,

Mound a dollop of the garlic lime butter (yes, just butter, garlic and lime plus a little salt) after the steak is grilled to give it that added brightness.  This is the wow factor!

The first thing I like to do is make the butter.  That way it can sit and the flavors can meld while you are preparing the rest of the dish.  Simply combine softened butter with minced garlic, grated lime zest and a pinch of salt.  Set it aside for now.

Next comes the rub.  This combination of spices gets mixed in a small bowl and then rubbed on the steak.

Let’s talk about the steak: the best steaks to use are thicker cuts so they slice up nicely.  I love a NY Strip, but boneless rib-eye or sirloin work beautifully.

Typically I take the steak out of the fridge about 30 minutes before grilling to take the chill off and allow it to cook more evenly.  In this case, we are going to put the rub on the steak and place it in the freezer for 30 minutes. Say what??!!

Once the grill is nice and hot, the steak goes from the freezer directly to the grill.  In order to allow the steak to char, you need to give it time on the grill.  If the steak is at room temperature, the middle will cook along with the char and become overdone.  So, it’s better that the interior is colder when you leave the steak on to char.

Grill the first side for 4-5 minutes (typically I sear a steak for 2 minutes per side, if I take it out of the fridge 30 minutes ahead of time) or until it’s nicely golden and charred.  Flip the steaks over and continue to cook for 3-5 minutes for medium rare and longer depending on how well you like the steak cooked.  The steaks pictured are medium rare.

Transfer the steaks to a cutting board and top with a small dollop of garlic lime butter.  Allow the steaks to rest for 8-10 minutes and then slice and serve.  I love serving this with Crowd-Pleasing Corn Salad.

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Perfectly Grilled Steak with Garlic Lime Butter

Makes: 6 servings

Prep Time: 20 minutes

Grill Time: 12 minutes

Total Time: 32 minutes plus rest/chill time 40 minutes


For the Garlic Lime Butter:

  • 4 tbsp unsalted butter, softened
  • 1 medium clove garlic, finely minced
  • 2 tsp finely grated lime zest from 1 medium lime
  • 1/4 tsp kosher salt

For the Dry Rub:

  • 2 tbsp light brown sugar
  • 2-3 tsp ancho chile powder
  • 1 tbsp paprika
  • 2 tsp garlic salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground coriander
  • 1 tsp ground cumin

For the Steak:

  • 2 tablespoons olive oil, plus more for the grill
  • 4 (1 & 1/4- inch-thick) boneless rib-eye, New York strip or sirloin steaks (6-8 ounces each)


For the Garlic Lime Butter:

Combine all ingredients in a small bowl and mix well. Set aside.

For the Dry Rub:

Combine all ingredients in a small bowl and mix well.

For the Steak:

Coat steak with the dry rub on all sides. Drizzle with the 2 tablespoons oil to help rub adhere. Place steak in the freezer for 30 minutes while preparing the grill.

Prepare a grill to high heat; oil grill grates.

Remove steak from the freezer and place directly on the prepared grill. Grill until golden brown on the first side and slightly charred, 4 to 5 minutes. Turn the steaks over and continue to grill about 3 to 5 minutes for medium-rare (an internal temperature of 135°F with an instant thermometer), approximately 5 to 7 minutes for medium (140°F) or 8 to 10 minutes for medium-well (150°F). These times are approximate, as grills vary in their heat intensity.

Transfer the steak to a cutting board and top with Garlic Lime Butter. Allow steak to rest for 8-10 minutes. Slice and serve with Fresh Corn Salad, if desired.

Recipe by The Cafe Sucre Farine


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