GRILLED CHIPOTLE-LIME RIBEYE

In a blender, pulse & combine lime juice, chilies, brown sugar & salt, then with the blender running slowly drizzle in a steadily stream of olive oil to create a thickened frothy emulsion.

Place steak in glass baking dish, pour half of the pureed mix over & massage into the meat, coating thoroughly. Reserve remaining half of marinade for plating. Cover with plastic wrap & marinate in the fridge for at least 2 hr (ideally overnight). Let steak sit at room temp for 30 mins before grilling. Remove from marinade & season with salt & pepper. (Note: reserve remaining half of marinade for plating.)

Preheat your grill. Gas: heat to high then reduce to med prior to cooking. Charcoal: Sear over white hot coals & finish over indirect heat. (Pro Tip: If you can hold your hand above the grill for more than 3 sec, It's not hot enough.)

Place steak down on grill (bone at 10 o'clock) but not directly above the coals to avoid flame flare-ups & burns. Let cook undisturbed for 4-5 mins, before turning (bone at 2 o'clock) for 4-5 more mins. Repeat process after flipping but for 3-4 mins per turn, finger press test & a reading of 130-140F internal temp.

Once desired internal temp is met, remove from heat & let rest on plate for 5 mins before slicing on a bias against the grain. Arrange on a platter with lime & a generous drizzle of remaining chipotle sauce. (Pro Tip: Try it with salad, beans & rice, a well-bodied California Cabernet or Argentinian Malbec.)