Steak Texano Recipe

Remove steaks from refrigerator 30–45 minutes before cooking to bring them to near room temperature. Pat dry with paper towel.

In a small bowl combine kosher salt, black pepper, smoked paprika, ground cumin and garlic powder. Rub the steaks lightly with olive oil, then evenly rub the spice mixture onto both sides and edges of the steaks. Squeeze lime juice over both sides and let rest for 15 minutes to allow flavors to penetrate.

Heat a heavy cast-iron skillet or grill over high heat until very hot (a drop of water should sizzle and evaporate). If using a skillet, add 1–2 tbs vegetable oil and swirl to coat.

Place the steaks on the hot skillet or grill. Sear without moving for 3–4 minutes to develop a deep brown crust (for 1 to 1 1/4-inch steaks). Flip and sear the other side 3–4 minutes. For medium-rare aim for an internal temperature of 125–130°F (52–54°C). Adjust time (+/− 2 minutes) for thickness and desired doneness.

If steaks are very thick and need finishing, transfer skillet to a 400°F (205°C) oven for 4–6 minutes, or move to a cooler area of the grill with lid closed until desired temperature is reached.

Remove steaks to a cutting board and tent loosely with foil for 6–8 minutes to rest. Resting allows juices to redistribute.

Make the compound butter

While the steaks rest, combine the softened unsalted butter, chopped cilantro, minced chipotle in adobo, lime zest and salt in a small bowl. Mix thoroughly until smooth and homogenous. Taste and adjust salt or chipotle heat as desired.

Spoon the butter onto the top of each resting steak (about 1–1 1/2 tbs per steak). The heat from the steak will melt the butter and create a spicy, citrusy finishing glaze.

While steaks cook, thinly slice onions and char them on the hot grill or skillet until softened and caramelized, about 6–8 minutes. If using poblano or jalapeño, char until blackened then peel, seed and slice into strips.

Slice the rested steaks against the grain into 1/4–1/2-inch slices. Arrange on a warmed platter topped with grilled onions and pepper strips. Spoon any melted Tex-Mex butter over the slices.

Serve immediately with lime wedges on the side for squeezing and additional black pepper or flaky salt to taste.