Seared Ribeye With Serrano-Lime Butter
Chef Tim Love of Lonesome Dove Western Bistro Shares His Secrets
Chef Tim Love of Lonesome Dove Western Bistro in Fort Worth, Texas, and the new Lonesome Dove NYC showed "Good Morning America" how to make the perfect steak.
Ingredients
Cooking Directions
Puree roasted chiles, garlic, and lime juice in a food processor. In a mixer, whip the butter until soft. Add the chile mixture and salt, and whip for three minutes. Using a rubber spatula place butter onto wax paper sheets and roll into logs and put in freezer. These can be frozen for one month.
Take one head of garlic and cut off top. Drizzle with approximately one tablespoon of extra virgin olive oil and wrap in foil. Place in oven preheated to 400 degrees for about 30 to 40 minutes.
Brush steaks with olive oil and season well with salt and pepper. On a hot grill cook two minutes per side and pull off the grill to rest for 10 minutes. Place back on the grill for two minutes a side and serve with a slice of the butter on top.
