Eric & I decided to stay home this past Labor Day weekend, we did go out for dinner on Friday night. We had some decent Mexican food, but we really wanted a good steak for dinner on Saturday. We decided to pick up some ribeye steaks and use up the rest of my "special butter" for the marinade. Dinner was perfect, and I had plenty of leftovers for the next day.
1 stick unsalted butter, room temperature
2 teaspoons minced jalapeno or serrano chiles (seeds & membranes removed)
4 cloves of garlic
1 tablespoon lime juice, freshly squeezed **I think I used 2 or 3 - I like alot for flavor**
1 tablespoon lime zest
2 teaspoons tequila **I used Don Julio & Calzadores....both are good..but PATRON would be awesome as well!!!
2 teaspoons freshly ground pepper
1 teaspoon kosher salt
Combine all ingredients in a food processor, make sure butter is at room temperature. It will be hard to mix at first. Once everything has mixed, place compound butter on a sheet of plastic wrap. Shape into a log, and twist the ends to seal. Place the butter in the fridge to harden.**Serve slices of butter on top of your choice of meat. Yum!!!!!!!!***