Smokey Grilled Steak with Chipotle Butter

Smoke-Fest!

It’s time again, what time is it? It’s steak time and I am about to cook and eat a real good smokey steak with some homemade chipotle butter.

The key to turning a steak into a STEAK, is these little smokey, red babies. A chipotle pepper is a smoked jalapeno but it’s not really spicy (at least to me, it’s not).

I am a spice addict, so if you don’t like spice, don’t take my word for it! If I say something is not spicy, believe me, to the average human, it’s spicy!

I would say chipotle peppers take jalapenos and tone them down and up at the same time. The spicy heat is replaced by smokey flavor and it is so good.

I plan well in advance for cooking steak. The reason being, is because I like my steak to marinate overnight.

I do this by using extra virgin olive oil, creole seasoning, black pepper, garlic and onion powder and to further the smoke theme, I added smoked paprika and chili powder.

I grilled my steak in a cast iron grill pan. I would normally cook this steak on a charcoal grill but it’s just so cold, I refuse to stand outside and watch my steak, so indoors we go. Let’s Eat!

Smokey Grilled Steak with Chipotle Butter

Prep Time: Overnight
Cook Time: 15-18 minutes
Total Time: 20 minutes not including marinating time
Servings: 4

Ingredients:

4 strip steaks
8 tbsp. extra virgin olive oil
4 tbsp. butter
1 tbsp. chili powder
1/2 tbsp. paprika
1/2 tbsp. creole seasoning
1/2 tbsp. garlic powder
1/2 tbsp. onion powder
chiptole butter (recipe below)
lemon to squeeze on hot steak if desired

Directions:

Rinse steaks and pat dry, rub 4 tablespoons of extra virgin olive oil over all the steaks and season with the spices. Marinate overnight if possible.

In a hot skillet over medium high heat, add remaining olive oil and butter, cook steaks approximately 7-10 minutes on each side depending on your preferred cooking method.

Allow steaks to rest 5 minutes then top with chiptole butter and allow steaks to rest 5 more minutes before serving.

Chipotle Butter

1 1/2 stick of butter, room temperature
1-2 chipotle peppers
2 stalks of green onion, chopped
1 tsp. garlic powder
1 tsp. hot sauce

In a blender add all the ingredients and blend well. Place butter in saran wrap and roll into a log. Refrigerate 30 minutes before cutting.