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Grilled T-bone Steak with New Mexican Red Chili Butter
This recipe is inspired by a Basque steak butter that is very similar. Over the years of making this recipe I have started to prefer lots and lots of fresh rosematy. I suppose I just love the taste of rosemary on grilled meat. If you are not such a fan of rosemary you can cut back by a tablespoon or more. Just don't run from the New Mexican Red Chili. The chili will provide a sweet and hot flavor along with a smokiness that comes from drying the peppers. Its awesome!
Ingredients
Conversions to European measurements can be found here!
- 1 stick butter very cold cut into cubes
- 2-3 sprigs fresh soft rosemary sprigs
- 3 anchovy fillets
- ¼ cup hot New Mexican red chili powder
- 4 t-bones
Procedure
Begin by putting the soft green leaves of the rosemary sprigs into a cuisinart. Let the cuisinart run until the rosemary has been reduced to quite small pieces about 1 minute. Add the anchovy fillets followed by the butter and chili powder. Mix in the cuisinart until smooth. You might have to stop periodically to scrape the sides of the cuisinart to make sure everything gets mixed in together. Remove to a serving bowl and refrigerate immediately.
Coat the steaks with olive oil and season with salt and pepper. Grill for about 5 minutes per side. Remove to serving plates and immediately scoop a small portion of the chili butter on top.