Today’s recipe will show you how to Reverse-Sear a Mexican-Spice Rubbed T-Bone and how to make a Chili-Lime Compound Butter. The advantage of reverse searing is that you can slowly bring up the steak to a rare or medium rare (keeping the doneness more even), then do a quick sear for that nice char flavor. This technique always results in a juicy, moist steak. You can use any grill, but I'm using the Gourmet Guru Kamado Grill.
• ½ stick butter
• 1 teaspoon lime juice
• 1 teaspoon chili powder
• 1 tablespoon cilantro
• 1 t-bone, approx. 1.5 lb each
• ½ teaspoon ancho chili powder
• ½ teaspoon Garlic
• ½ teaspoon Coriander
• ½ teaspoon Cumin
• ½ teaspoon Smoked paprika
• ½ teaspoon Kosher salt
• ½ teaspoon Black pepper
• ½ teaspoon oregano
For the step-by-step recipe instructions, watch our video.
Disclosures: Gourmet Guru Grill provided courtesy of Gourmet Guru Grills. Any opinions about the grill are my own.
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