• 4 tablespoons butter, unsalted, softened
• 2 tablespoons cilantro, fresh, minced
• 1 tablespoons jalapeño, finely minced
• 1/2 lime zest, grated
• salt to taste
• pepper to taste
• 4 strip steaks (8 oz. each)
• vegetable oil as needed

Blend butter with cilantro, jalapeño, lime zest, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Taste adjust the seasoning. Transfer butter onto a piece of plastic wrap. Roll into a 1-inch-diameter cylinder and secure the ends by twisting. Chill until firm, about 2 hours.

Prepare a grill for a hot fire with a cooler zone. Season steaks with salt and pepper and brush them lightly with oil. Grill steaks on the first side until marked, about 3 minutes. Turn steaks over and continue cooking until the meat registers 145 degrees F for medium-rare, 3-4 minutes more. If you prefer beef done medium, move the steaks to the cooler grill zone and cook for 5-6 minutes more. Top each steak with a slice of the flavored butter and serve at once.

Yield: 4 servings

Suggested Wine Pairings: Zinfandel, Cabernet Sauvignon, Petite Sirah