Evenly combine butter and chipotle with some finely grated zest and juice from lime with 1 teaspoon salt in a bowl. Mound steak onto a square of plastic wrap in a log shape, about 6 inches long. Roll it up in the plastic, twisting the ends tightly to seal. Refrigerate until firm, about 1 hour.
Preheat a grill to high. Season steaks all over with salt and pepper. Brush grates with oil. Grill the steaks, turning once, until an instant-read thermometer inserted horizontally registers 130 degrees for medium-rare, about 8 minutes per side. Transfer steaks to a cutting board and let rest 10 minutes. Slice steaks and divide among plates; top each serving with a slice of butter. Serve with Bush's® Texas Ranchero Grillin' Beans®.
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