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Steak with compound chili butter

Dried chilis + defrosted porter house steaks from the young grass fed calf that was slaughtered last month + seared on CI comal + topped with chili compound butter = a very tasty supper.
Here is our cook: 
Roasting the chills
Second grinding with other spices added
making the compound butter
seared on CI comal  (Mickey's idea)
flipped side two seared then cooked direct at felt line until IT of 123.  Removed to rest and topped with the compound butter.
The compound butter
rested and plated
herbs and other spices to make the compound butter
Thanks DOW, a clink of the snifter glass to you
Eggin in SW "Keep it Weird" TX


  • MickeyMickey Posts: 16,504
    Wow. That looks good. Sure must try the compound butter.
    Salado TX Egg Family: 2 Large and a very well used Mini, just added a Mini Max (I'm good for now). 

  • Mickey said:
    Wow. That looks good. Sure must try the compound butter.
    If you do make the butter be sure and let it sit at RTfor 20 minutes,  then shape it and put in fridge until ready to use.
    Eggin in SW "Keep it Weird" TX
  • nolaeggheadnolaegghead Posts: 15,360
    Bridget made a big batch of compound butter and gave it away for xmas prezzies on year.  Twas a big hit.

    Nice job Joan. 
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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