steaks of your choice
2 tsp olive oil
1/2 c finely chopped cilantro leaves
1 large shallot, minced
1 clove garlic, minced
pinch fresh ground black pepper
1 stick of room temperature butter
4 TB chili powder
1 tsp granulated garlic
1 tsp onion powder
1 tsp smoked paprika
1/3 c olive oil
Make butter one day before you plan to cook In a small skillet over medium heat, heat the oil. Add the shallot, cilantro and garlic and cook for 2 to 3 minutes, stirring often until the shallot is soft. Move to a small bowl and set aside to cool. In a medium bowl, cream the butter. Fold in cilantro mixture. Transfer to a 12 x 12 inch food film form into an 8-inch log. If butter is too soft, refrigerate for a couple of minutes. Roll butter up in film to make a firm log and twist the ends to hold it tight. Place in the freezer until firm.
An hour before you plan to cook, make the rub. In a small bowl, mix together chili powder, granulated garlic, onion powder and smoked paprika. Add oil and mix well. Brush on steaks evenly on both side. Refrigerate.
Heat grill to 350-400. Move the steak to grill. Cook to desired degree of doneness. Move to serving plates. Top with a couple slices of Cilantro butter.