Method

1. Mix the butter, chiles, cilantro and tequila in a bowl to blend.

2. Lay a sheet of plastic wrap on a work surface.

3. Spoon the chili butter over the center of the plastic wrap and roll it into a cylinder.

4. Refrigerate for at least 2 to 3 hours or overnight.

5. Heat a barbecue grill to medium-high heat, or preheat a grill pan over medium-high heat.

6. Sprinkle the steaks with salt and black pepper.

7. Grill the steaks on one side for 5 minutes.

8. Meanwhile, cut the chili butter log crosswise into 8 slices, and set aside.

9. Turn the steaks over and top each steak with 2 butter slices.

10. Continue grilling for 5 minutes for medium-rare, or until the butter begins to melt.

11. Transfer the steaks to plates and serve.