{"id":9401,"date":"2010-12-09T20:56:42","date_gmt":"2010-12-10T03:56:42","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=9401"},"modified":"2013-03-09T20:58:12","modified_gmt":"2013-03-10T03:58:12","slug":"grilled-rib-eyes-with-chile-lime-tequila-butter","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=9401","title":{"rendered":"Grilled Rib-eyes with Chile-Lime-Tequila Butter"},"content":{"rendered":"<div>\n<p>6 rib-eye steaks<\/p>\n<\/div>\n<p>Olive oil<\/p>\n<p>Chile-Lime-Tequila Compound Butter<\/p>\n<p>Heat a gas or charcoal grill to a medium-hot temperature (about 350\u00c2\u00b0F to 375\u00c2\u00b0F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.\u00c2\u00a0 When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another 3 to 4 minutes, flip steaks over. After another 4 minutes, rotate steaks a quarter turn and grill to desired doneness. (It will take about 15 minutes of total cooking time to reach an internal temperature of 130\u00c2\u00b0F for medium rare.) Remove steaks from the grill and let rest 7 to 10 minutes before serving. \u00c2\u00a0To serve, slice compound butter into six rounds and top each steak with a round.<\/p>\n<p><a href=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/03\/Grilled-Rib-eyes-with-Chile-Lime-Tequila-Butter.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-medium wp-image-9403\" alt=\"Grilled Rib-eyes with Chile-Lime-Tequila Butter\" src=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/03\/Grilled-Rib-eyes-with-Chile-Lime-Tequila-Butter-300x201.jpg\" width=\"300\" height=\"201\" srcset=\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/03\/Grilled-Rib-eyes-with-Chile-Lime-Tequila-Butter-300x201.jpg 300w, https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2013\/03\/Grilled-Rib-eyes-with-Chile-Lime-Tequila-Butter.jpg 606w\" sizes=\"auto, (max-width: 300px) 100vw, 300px\" \/><\/a><\/p>\n<p>Chile-Lime-Tequila Compound Butter<\/p>\n<p>6 T. unsalted butter (3\/4 stick), at room temperature<\/p>\n<p>2 tsp. minced jalape\u00c3\u00b1o or serrano chiles (seeds and membranes removed)<\/p>\n<p>1 T. freshly squeezed lime juice (from 1\/2 medium lime)<\/p>\n<p>2 tsp. tequila (optional)<\/p>\n<p>2 tsp. freshly ground black pepper<\/p>\n<p>1 tsp.\u00c2\u00a0 kosher salt<\/p>\n<p>&nbsp;<\/p>\n<p>In a mixing bowl, use a rubber spatula to soften butter until it is very spreadable. Add all other ingredients, and mix until thoroughly combined.\u00c2\u00a0 Place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place butter in the refrigerator to harden.<\/p>\n<p>&nbsp;<\/p>\n<p>Yield:<\/p>\n<p>Calories:<\/p>\n<p>Fat:<\/p>\n<p>Fiber:<\/p>\n","protected":false},"excerpt":{"rendered":"<p>6 rib-eye steaks Olive oil Chile-Lime-Tequila Compound Butter Heat a gas or charcoal grill to a medium-hot temperature (about 350\u00c2\u00b0F to 375\u00c2\u00b0F). Brush both sides of steaks with oil, and season well with salt and freshly ground black pepper. Let steaks rest at room temperature at least 15 minutes before grilling.\u00c2\u00a0 When the grill is heated, place steaks on the grate and close the lid. After about 4 minutes, rotate steaks a quarter turn to create crosshatched marks. After another&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/pcgirl.net\/recipes\/?p=9401\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[12,13],"tags":[],"class_list":["post-9401","post","type-post","status-publish","format-standard","hentry","category-beef","category-on-the-grill"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9401","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=9401"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9401\/revisions"}],"predecessor-version":[{"id":9406,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/9401\/revisions\/9406"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=9401"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=9401"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=9401"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}