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Steak with Chile-Lime Butter

Two pieces of steak with chile-lime butter on an oval plate with a fork and knife cutting the steak.
This steak with chile-lime butter is made using shabu-shabu style New York strip steak that's given a quick sear and then smothered with tangy, smoky, indulgent butter mixed with paprika, ancho chile powder, and lime.
Danielle Oron

Prep 15 mins
Cook 5 mins
Total 15 mins
Entree
American
4 servings
213 kcal

Ingredients 

For the chile lime butter

  • 1 stick (4 oz) unsalted butter at room temperature
  • 1 clove garlic grated or minced
  • 1/4 to 1/2 teaspoon ancho chile powder
  • 1 teaspoon smoked paprika Aleppo pepper, or Urfa biber
  • Zest of 1 lime about 1 tablespoon, grated
  • 1 1/2 teaspoons fresh lime juice
  • 1 1/2 teaspoons honey
  • Kosher salt

For the steak

  • Mild vegetable oil
  • 1 pound shabu shabu-style* New York strip steak sliced about 1/8 inch (3-mm) thick
  • Freshly ground black pepper

Directions 

Make the chile lime butter

  • In a medium bowl, combine the butter, garlic, ancho chile, Urfa, lime zest and juice, honey, and a few good pinches of salt and mix until combined. Taste and adjust the ingredients accordingly.

    TESTER TIP: Any leftover butter can be wrapped in plastic and stashed in the freezer. Pull it out on crazy weeknights, slice off a little, and place a thin slice atop plain grilled or broiled beef, chicken, or fish or cooked vegetables of any sort as an easy yet elegant embellishment.

Cook the steak

  • In a large skillet over medium-high heat, warm about 1 tablespoon of the oil. Season the steak with salt and black pepper.
  • Working in batches, cook the steak, undisturbed, in a single layer until well browned, about 1 1/2 minutes.
  • Add 1 to 2 tablespoons of the chile lime butter to the skillet and flip the steak. Cook while tilting the pan to swirl the butter and pan juices so they intermingle for 30 seconds more. If needed, add a little more oil to the skillet after each batch to prevent the steak from sticking.
  • Serve immediately, topped with as much of the remaining chile lime butter as desired.