Spicy Steak with Chipotle Butter

[shannone]

Ingredients
3/4 cup A.1. Original Steak Sauce
4 boneless beef ribeye steaks (8 oz. each)
2 Tbsp. lime juice
3 Tbsp. chipotle peppers in adobo sauce, chopped, divided
1/3 cup butter, softened

1. Mix steak sauce, lime juice and 1 Tbsp. of the chipotle peppers until well blended. Remove 1/2 cup of the steak sauce mixture for brushing onto steaks as they cook. Pour remaining steak sauce mixture over steaks in large resealable plastic bag; seal bag. Turn bag over several times to evenly coat steaks. Refrigerate 30 min. to marinate.

2. Meanwhile, mix butter and remaining 2 Tbsp. chipotle peppers until well blended; cover. Refrigerate until ready to use.

3. Preheat grill to medium heat. Remove steaks from marinade; discard bag and marinade. Grill steaks 8 to 10 min. for medium-rare to medium doneness, turning occasionally and brushing with the reserved steak sauce mixture. Remove steaks from grill; cut in half. Top with the butter mixture before serving.