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Steak with compound chili butter

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Austin Egghead
Austin Egghead Posts: 3,966
in EggHead Forum
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
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Second grinding with other spices added
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making the compound butter
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seared on CI comal  (Mickey's idea)
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flipped side two seared then cooked direct at felt line until IT of 123.  Removed to rest and topped with the compound butter.
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The compound butter
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rested and plated
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herbs and other spices to make the compound butter
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Thanks DOW, a clink of the snifter glass to you
Large, small and mini now Egging in Rowlett Tx
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Comments

  • Mickey
    Mickey Posts: 19,674
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    Wow. That looks good. Sure must try the compound butter.
    Salado TX & 30A  FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.   

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  • Austin Egghead
    Austin Egghead Posts: 3,966
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    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.
    Large, small and mini now Egging in Rowlett Tx
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  • nolaegghead
    nolaegghead Posts: 42,102
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    Bridget made a big batch of compound butter and gave it away for xmas prezzies on year.  Twas a big hit.

    Nice job Joan. 
    ______________________________________________
    I love lamp..
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