Chipotle Garlic Butter Recipes

Steps:

• Place ingredients in a food processor or blender and process until well combined.
• Put in a covered container and refrigerate.

Steps:

• Mix the butter, lime zest, mint, chile powder, garlic and 1/2 teaspoon salt in a medium bowl with a rubber spatula until well blended. Serve at room temperature or transfer the butter to a piece of plastic wrap, wax paper or parchment and roll it up, twisting the ends to make a tight log. Keep in the refrigerator for up to a week or in the freezer for 2 months.

Steps:

• Season both sides of the well trimmed rib-eye, as well as the edges with the pepper, salt and granulated garlic. If you have a good thick steak, it can handle a lot of seasoning. If you are using a thin steak, be easy on the salt. Put half of the butter in a very hot skillet, gently so you don't splatter hot butter all over the place. Add the onions first. The more rare the steak you desire, the longer you should saute the onions before starting the meat itself, (3 to 4 minutes for rare, etc). Now, gently add the steak to the skillet and sear thoroughly on each side to your desired doneness. If you can't tell how done the steak is by feel, use an instant-read thermometer:
• Extra Rare-below: 125 degrees F
• When the steak achieves the desired temperature, remove to a plate, leaving the onions in the pan. After you remove the steak from the heat source, it continues to cook, so I take my steaks off a little ahead of time. Add the rest of the butter after you have let the skillet come back up to temperature. Stir in the chipotles and deglaze the pan with the beer. Pour over the steak once the beer has reduced by half and serve.
• Rare: 135 degrees F .
• Medium-Rare: 145 degrees F .
• Medium: 160 degrees F .
• Well Done: 170 degrees F .

Steps:

• 1. In a small bowl whip the butter, with an electric mixer, until smooth and fluffy.
• 2. Add the minced peppers, chipotle sauce, lime juice, cilantro, and garlic powder. Whip until incorporated.
• 3. Transfer to a serving bowl, cover and chill. (The longer it sits, the deeper the color and richer the flavor.)
• 4. Just before serving put a teaspoon of the cold butter on cooked steak or burgers and allow it to melt over the top.
• 5. For bread, leave softened for easier spreading. Makes 24 servings.

Steps:

• Puree all in a blender or food processor.
• Place the butter on a sheet of plastic wrap and cover.
• Roll the butter up, forming it into a long log shape and place in the refrigerator or freezer until ready to use.
• Serve the rolled up log or cut off slices as needed.
• Goes great on grilled chicken and corn on the cob.