this recipe was in yesterday's dining section. sounds pretty tasty; i've enjoyed the other schlessinger recipes i've tried, so this one is on my to do list! scott in FTL ~*~*~*~*~*~*~* http://www.nytimes.com/2003/07/16/dining/161CREX.html Giant Chipotle-Rubbed Steaks With Cilantro-Lime Butter dapted from Chris Schlesinger Time: 30 minutes For the spice paste: 4 cloves garlic, peeled 1 cup loosely packed cilantro, including stems 3 tablespoons chipotles en adobo, or to taste 2 tablespoons ground cumin 1 tablespoon mustard powder 2 tablespoons ground coriander 2 tablespoons salt 2 tablespoons ground black pepper 1/4 cup fresh lime juice (from 2 limes) 1/4 cup olive oil 2 rib-eye steaks, each 2 inches thick and about 1 pound For the cilantro-lime butter: 4 tablespoons butter, softened 2 tablespoons minced cilantro leaves 1 clove garlic, minced 2 tablespoons lime juice (from 1 lime) 1 teaspoon freshly ground black pepper. 1. Build a fire in your grill; if using a gas grill, turn both burners to high. 2. Put all spice paste ingredients in a food processor and purée. Rub steaks all over with paste (it will be rather thick) and set aside. 3. Combine ingredients for cilantro-lime butter in a small bowl and mash with a spoon until well mixed and an even consistency. 4. When all coals are covered with gray ash and fire is medium hot (you can hold your hand 5 inches above grill for 3 to 4 seconds), put steaks on grill directly over coals and cook until well seared, about 7 minutes. Turn and cook another 7 to 10 minutes for medium rare. Remove from heat, top each steak with a couple tablespoons of butter, and serve. Yield: 2 servings.