Grilled Ribeyes Topped W/ Honey Chili Crisp Compound Butter

• totale tijd: 12 minutes

Ingrediënten

2 ~18-20 oz ribeyes

Avocado oil

Seasonings: Salt, pepper & garlic powder

Egg

Jasmine rice cooked in bone broth

Chili Crisp Compound Butter

8 tbsp room temp butter

3 tbsp chili crisp

1 tbsp fresh minced garlic

1/4 cup sliced green onions

2 tbsp honey

Toppings:

Black sesame seeds

Sliced green onions

Note(s): Measurements are estimated, adjust ingredients to your preference.

Instructies

Put together the chili crisp compound butter then set a side until ready to serve.

Pat the steaks dry, coat in oil then season generously on all sides.

Set your grill up for 2-zone cooking. Sear the steaks over direct heat for 3-4 min per side then place them on the indirect side to finish cooking until they reach your desired internal temperature (I pulled these off around 125-130°F).

Let the steaks rest with some of the compound butter on top for ~7-10 minutes.

While the steak is resting, fry up an egg in some of the compound butter.

Slice up the steaks, plate them up & ENJOY! 🙌🏻