This Grilled Steak with Chipotle Lime Butter is tender, juicy, and packed with smoky, zesty flavor that takes it to the next level. As the butter melts into the hot steak, it infuses every mouth-watering bite with subtle chipotle heat and a fresh citrus kick.
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- ❤️ Why You'll Love This Grilled Steak Recipe
- 🛒 Ingredients for Chipotle Lime Grilled Steak
- 🔪 How to Make Grilled Steak
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with Chipotle Lime Grilled Steak
- 🔄 Substitutions and Additions
- What Temperature Is Considered Medium Rare?
- Why Is My Steak Sticking To the Grill Grates?
- Can I Use This Chipotle Lime Butter on Veggies?
- Can I Make The Butter Ahead of Time?
- 🍽️ More Grilled Favorites
❤️ Why You'll Love This Grilled Steak Recipe
- Tender juicy steak
- Dry brined for extra tenderness
- Grilled to perfection
- Topped with a chipotle lime compound butter
- Incredibly flavorful
- Easy to make with a handful of ingredients
Grilling steak is already a summer favorite, but once you try it with this chipotle lime butter, there’s no going back. I dry brine the steaks first, which helps them stay juicy and cook up with that perfect crust. Then the chipotle-laced butter does the rest, melting all over the top, turning them into an unforgettable meal.
The smoky heat of the chipotle, the punch of lime, and that little hit of garlic and cilantro take this from backyard barbecue to restaurant-worthy. What I love most about this method is how easy it is, even if you’re not a steak-grilling pro. My simple homemade compound butter, a well-salted steak, and a hot grill is all you need.
If you love this recipe, you should also check out my recipe for Filet Mignon with Mushroom Sauce.
🛒 Ingredients for Chipotle Lime Grilled Steak
- NY strip steaks: Perfect for grilling and hold up beautifully to the butter.
- Butter: Softened enough to mash but not melted.
- Smoked chipotle pepper in adobo, minced: Adds smoky heat with a little tang.
- Cilantro, chopped: Fresh and herby, it balances the bold flavors.
- Fresh garlic, minced: Just enough to add a savory punch without overpowering.
- Lime zest: Brings brightness and lifts the smoky flavors.
- Fresh lime juice: A splash of acidity to cut through the butter’s richness.
- Salt: Used for dry brining and seasoning the butter.
*Exact measurements are listed in the recipe card below.
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🔪 How to Make Grilled Steak
How to Dry Brine Steak
Trim your steaks of any excess fat and pat them dry using paper towels. Place them in a small baking sheet with a wire rack. Add the salt to both sides of each steak, then place them in the fridge uncovered on the baking rack for 4-6 hours or overnight.
Remove the steaks from the fridge and allow them to come to room temperature for 30 minutes.
Preheat your outdoor grill. If you don’t have an outdoor grill, you can certainly use a grill pan instead.
While your grill is heating up, add the softened butter, chipotle pepper, grated garlic, chopped cilantro, lime zest, lime juice and pinch of salt to a small bowl.
Mix until well combined then set in the fridge while you cook your steaks.
Grill the steaks for several minutes on each side or until they reach at least 125°F for medium rare, when checked with a meat thermometer.
Keep in mind that the steak will continue to cook while it’s resting. You can cook the steak more to your liking and reference the temperatures chart in the notes.
Add half the chipotle lime butter over the tops of each steak and tent with aluminum foil for 10 minutes. Allowing the steaks to rest is important, so that the juices redistribute throughout the steak, rather than run out all over your board.
After the steaks have rested, slice them against the grain and serve.
💡 Tips
- Use a wire rack when dry brining so air can circulate around the steak.
- Salt generously on both sides. Don’t be shy, it’s the only seasoning you’ll need.
- Let the steaks sit out for 30 minutes before grilling so they cook evenly.
- Use a meat thermometer for accuracy. Don’t guess doneness by looks alone.
- Resting the steak under foil is crucial for juicy slices.
- Slice against the grain to keep each bite tender, not chewy.
☑️ Storage Instructions
- Fridge: Store leftover steak in an airtight container for up to 3 days.
- Freezer: Wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge. For best results, reheat in a warm oven or stove top. The microwave can make the meat chewy.
🍴 What to Serve with Chipotle Lime Grilled Steak
- Sauteed Broccolini
- Shredded Brussels Sprouts Salad
- Green Beans Almondine
- Crispy Smashed Potatoes
- Air Fryer Baked Potatoes
- Bacon Wrapped Green Beans
- Easy Creamed Spinach
- Air Fryer Red Potatoes
🔄 Substitutions and Additions
- Steaks: If you don’t have NY strip, ribeye or sirloin also work great here.
- Paprika: Add a pinch of smoked paprika to the butter for even more smoky flavor.
- Parsley: If you’re not a fan of cilantro, you can swap it for parsley.
- Honey: Add a little honey to the butter if you want a sweet heat combo.
- Spice: If you like a little heat, you can add a pinch of cayenne pepper.
What Temperature Is Considered Medium Rare?
You can use these temps as a guide when grilling steaks:
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
Why Is My Steak Sticking To the Grill Grates?
It likely wasn’t ready to flip. Let it sear undisturbed so it naturally releases from the grates.
Can I Use This Chipotle Lime Butter on Veggies?
Yes! It’s amazing melted over grilled corn, zucchini, or even baked potatoes.
Can I Make The Butter Ahead of Time?
Absolutely. Mix it a day or two in advance, shape it into a log, and store it in the fridge until you're ready to use it.
🍽️ More Grilled Favorites
Grilled Steak with Chipotle Lime Butter
Ingredients
- 2 NY strip steaks
- ¼ cup butter, room temperature
- 1 smoked chipotle pepper, in adobo sauce, minced
- 2 teaspoons cilantro, chopped
- 1 clove garlic, minced
- zest of 1 lime
- 1 teaspoon lime juice
- 1 teaspoon salt, plus a pinch
Instructions
- Trim your steaks of any excess fat and pat them dry using paper towels. Place them in a small baking sheet with a wire rack.
- Add the salt to both sides of each steak, then place them in the fridge uncovered on the baking rack for 4-6 hours or overnight.
- Remove the steaks from the fridge and allow them to come to room temperature for 30 minutes.
- Preheat your outdoor grill. If you don’t have an outdoor grill, you can certainly use a grill pan instead.
- While your grill is heating up, add the softened butter, chipotle pepper, grated garlic, chopped cilantro, lime zest, lime juice and pinch of salt to a small bowl.
- Mix until well combined then set in the fridge while you cook your steaks.
- Grill the steaks for several minutes on each side or until they reach at least 125°F for medium rare, when checked with a meat thermometer. Keep in mind that the steak will continue to cook while it’s resting. You can cook the steak more to your liking and reference the temperatures chart in the notes.
- Add half the chipotle lime butter over the tops of each steak and tent with aluminum foil for 10 minutes. Allowing the steaks to rest is important, so that the juices redistribute throughout the steak, rather than run out all over your board.
- After the steaks have rested, slice them against the grain and serve.
Recipe Notes
- Rare (cool red center): 120-130°F
- Medium Rare (warm red center): 130-135°F
- Medium (warm pink center): 135-145°F
- Medium Well (slightly pink center): 145-155°F
- Well Done (no pink): 155-165°F
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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