Mesquite-grilled striploin steaks, seasoned to perfection and served with a zesty charred jalapeno lime butter, for a harmonious blend of smoky, spicy, and tangy flavors.
Ingredients:
- 4 Four Sixes® Ranch Brand Striploin Steaks
- 8 oz. Butter (room temperature)
- 1 Jalapeno Pepper
- 2 Limes
- Salt
- Pepper
Instructions:
Steak Prep + Cook Instructions:
- Prepare the grill. Light the charcoal 35-40 minutes before cooking.
- While the grill is heating up, remove steaks from the refrigerator and season with salt and pepper. Cover steaks and let them sit out to come up to room temperature.
- Once the grill is ready, add the steaks and cook for approximately 3-4 minutes per side to achieve an internal temperature of 130 (medium rare).
- Remove the steaks from the grill, set aside loosely covered for 5 minutes to rest.
- To serve, top with Charred Jalapeno Lime Butter.
Lime Butter Instructions:
- Char jalapeno pepper on a hot grill, cover in a bowl and set aside.
- Zest 2 limes and juice one of the limes.
- Cut open jalapeno and remove the seeds. Dice the charred jalapeno.
- Add room temperature butter to a mixing bowl. Add lime zest, juice and jalapeno to butter and mix until blended together.
- Add salt & pepper to taste.
- Place plastic wrap or parchment paper in a container and add butter mixture. Pat down so it is flat and level and refrigerate.
- When topping steaks with butter, remove from the refrigerator 15 minutes before serving. Depending on your preference you can use as little as 1 tablespoon per steak or up to 3-4 tablespoons per steak. The butter will last for a few weeks in the refrigerator or you can freeze for 3 months.
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