Reverse Seared Mexican-Spice Rubbed T-Bone Steak with Chili-Lime Butter
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
- Set the butter out to left soften. Once the butter is softened, mix the butter lime juice, chili powder and lemon juice.
- Next, mix all of the seasonings together and then spinkle all sides of the T-Bone steak.
- Cook on indirect heat on the grill. Heat the grill to 225-230 degrees F.
- Insert a temperature probe in the T-Bone and grill until it reaches about 125 degrees.
- Move the steak to direct, high heat and sear both sides. I'm using the Gourmet Guru Grill, which means removing the plate setter and then cranking up the heat. Searing 1.5 to 2 minutes per side. Steak will be medium rare.
- Remove the chili-lime butter from the refrigerator and cut a piece for the steak. Let rest 10 minutes.
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.