Place the butter and mole paste into a small cast iron saucepan. (Alternatively, this may be done in a saucepan on the stove if you like.)

When melted and bubbling, remove from the heat and add the honey and lime juice. Stir well and taste for seasoning.

** All mole pastes are made with different recipes, so yours may require a little extra honey, salt, etc. (Just use your best judgment or I used Hernan mole paste and this recipe turned out perfect.)

Prepare your grill as per your usual method. For charcoal grills begin the charcoal, for pellet grills heat the chamber to high (500 degrees).

Oil the steaks lightly with oil and coat liberally in steakhouse seasoning. Dust with chile powder.

When the grill is ready, place the steaks down on the grill grates. Insert your Meatermade Thermometer if you use one. Close the chamber of the grill.

When the probe hits 110 degrees, open the chamber and flip the steaks. Close the
chamber and continue cooking to the desired doneness…

Pull at 125 degrees for medium rare
Pull at 128-130 degrees for medium

Alternatively, on a charcoal grill, grill the steaks for 4-5 minutes on each side, cooking to the desired doneness.

Remove the steaks and transfer them to a holding platter where they will get a good long rest.

After 10-15 minutes, coat the steaks with warm mole butter, and serve with green chile risotto.