Steak with compound chili butter

Austin Egghead

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

Mickey

Wow. That looks good. Sure must try the compound butter.

Austin Egghead

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.

nolaegghead

Bridget made a big batch of compound butter and gave it away for xmas prezzies on year.  Twas a big hit.

Nice job Joan.