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1
Preheat a two-burner grill pan over high heat or a table-top electric grill to high or preheat the outdoor grill.
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2
Cut butter into chunks.
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3
Place butter in a bowl.
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4
Place bowl in microwave and cook on high for 15 seconds.
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5
To chop herbs super-fine, hold the tip of your knife on a cutting board and move the back of your knife up and down very fast going over the herbs again and again.
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6
Stir in chopped cilantro and lime zest and juice into the butter using a rubber spatula.
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7
Transfer the butter onto a large strip of plastic wrap.
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8
Gather the ends of the plastic wrap in on 1 hand and use a straight edge, like a small cookie sheet pan, to push the butter back and away from your body making the butter take on a log shape.
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9
Gently roll the log wrapped in plastic back and forth on the countertop to evenly round out the shape.
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10
Twist up the extra wrap on the ends and place the compound butter log into the freezer to make the butter cold enough to slice again.
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11
Remove the steaks from the refrigerator and unwrap.
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12
Combine the steak seasoning blend with hot chipotle pepper and sweet paprika.
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13
A tablespoon is about a palm full of powdered or ground seasonings.
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14
Rub the seasoning blend into the steaks, distributing the spices evenly among them.
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15
Go wash up.
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16
Using tongs, place steaks on screaming-hot grill, carefully place the thin tip of 1 steak facing the wide end of the next so that all 4 steaks fit onto the grill pan or grill grate at the same time.
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17
Cook steaks 6 to 7 minutes on each side for medium doneness.
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18
Remove steaks and let them rest so that the juices can redistribute, 5 minutes.
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19
When ready to serve, top steaks with disks of sliced compound butter and serve with salad or vegetables on the side.
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20
The smashed cheesy potatoes and sauteed sliced vegetables make especially tasty side dishes for these steaks.
