It wouldn’t be Father’s Day in our house without grilling a huge slab of meat (apologies to the vegetarians out there). My husband is a carnivore and I was born and raised in Dallas, Texas. Basically, right when you come out of the womb, you are taught how to throw a football and eat meat, lots of meat. Doesn’t matter if you are a girl or boy. Texas is un-sexist like that. Don’t get me wrong, I absolutely love a vegetarian dish and actually don’t eat a lot of meat. . but I love me a good, juicy steak every now and then.
I think Ruth Chris is doing something right. Their steaks are delicious. I think they cook and bathe them in butter. They certainly top them with fresh butter so they sizzle all the way to your table. Again, I don’t encourage eating too much red meat- everything in moderation right? . . OK, my husband threw that out the window yesterday- hey, it was Father’s Day- and ate a huge steak- ate the entire thing. I seriously think I turned my head for a few minutes and the entire thing was gone.
If you’re looking for a nice, semi-spicy rub, you must try this one. It will not disappoint! Enjoy!
Mexican Spice-Rubbed Tri-Tip
- 1 teaspoon olive oil (enough to rub over both sides of your steaks)
- 1 1/2 teaspoons sweet paprika
- 1 1/2 teaspoons ground cumin
- 1 1/2 teaspoons chipotle powder (I didn’t have this so used crushed red pepper flakes)
- Kosher salt
- Tri tip steaks
- Vegetable oil, for the grill (optional); not sure if my husband did this
For the lime butter (optional)
- 4 tablespoons unsalted butter, softened
- 1 small garlic clove, minced
- 1/4 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
** If you have time, prepare the rub ahead of time and let it sit on your steak/s in the fridge for a couple hours. This is what we did.**
- Light a grill or preheat a grill pan.
- In a small bowl, combine the butter, garlic, lime zest, lime juice and a pinch of salt. (This is the topping at the end which we did not do b/c the steak was great without topping it with the lime butter; but will definitely try next time)
- In another bowl, combine the paprika, cumin and chipotle powder or crushed red pepper flakes with 1 1/2 teaspoons of kosher salt.
- Rub olive oil over both sides of your steak.
- Rub the spice mixture all over the steaks; both sides
- Oil the grate and grill the steaks over moderately high heat, turning once, until slightly charred and medium-rare, about 12 minutes.
- Transfer the steaks to plates and top with the lime butter (if desired). Let the steaks stand for 3 to 4 minutes before serving.
Original recipe calls for boneless rib eye steaks but this rub could go on anything. Recipe here.