Grilled New York Strip Steak with Chile Butter

[kaci]

Grilled New York Strip Steak with Chile Butter

Serves 4

Steak
4 New York strip steaks (10 to 12 ounce each)
Kosher salt
Freshly ground pepper
4 slices Chile Butter (Recipe below)

Chile Butter
1 cup unsalted butter, softened
5 Teaspoons ground chile powder


Prepare the grill. Season the steaks with salt and pepper

Grill the steaks for 6 to 8 minutes per side for medium rare. Serve each
steak topped with a slice of chile butter.

Chile Butter

Place the butter and chile powder in a mixer fitted with a paddle attachment
and beat at medium speed until the butter is light and fluffy. Remove the
butter from the bowl, place on a length of parchment paper or foil, and roll
into a 1 1/2-inch wide cylinder, squeezing gently to remove any air pockets.

Freeze the butter until ready for use. Just before serving time, thaw the
butter for 10 minutes.Then cut it into thin discs. Serve it cold. The butter
will keep in the freezer for up to 3 months.