T-bone steak with chipotle and lime butter

Ingredients:

• 110 g unsalted butter, softened
• 1 chipotle pepper in adobo sauce, finely chopped
• Finely grated zest and juice of 1 lime
• Vegetable oil to grease the grill grate
• 2 T-bone steaks, 700 g each, 4-5 cm thick.

Preparation:

1. In a small bowl, combine the butter, chipotle peppers, lime zest and juice, and 1 teaspoon salt. Mash with a spoon until smooth. Transfer the mixture to a piece of plastic wrap, form it into a log about 6 inches long, and wrap it in plastic wrap; twist the ends of the wrap tightly to seal the butter inside. Refrigerate until the butter hardens, about 1 hour.
2. Preheat the grill to high heat. Rub the steaks with vegetable oil and season with salt and black pepper. Brush the grill grate with vegetable oil. Grill the steaks, turning once, until a thermometer inserted horizontally, not touching the bone, registers 135°F (54°C) for medium-rare, about 8 minutes per side. Transfer the steaks to a cutting board and let rest for 10 minutes. Slice the steaks and arrange them on plates; top with a pat of chipotle butter.