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I am going to pick up bone-in ribeye (2" thick or bigger) from Slagel Family Farms for dinner on Saturday. If you're in the Chicago area this farm produces some really good heritage breed pork. I had some of their pork chops last weekend and they were excellent. This is my first time trying there steak. Going to do a simple seasoning of just salt and pepper. Maybe a little garlic powder. Going to roast at 250 indirect, and then sear at the end. My question is what is a good finishing sauce/butter. I was thinking of some sort of compound butter. I need something that will enhance the flavor, not overpower it. I am open to suggestions, so let me know what you would do.
Thanks. I will try and remember to post pictures.