Sunset Patio Ribeye with Chili Lime Compound Butter

Ingredients

• 3 Ribeye steaks (approx. 10–12 oz each, 1-inch thick)
• 3 tbsp Salted Perfection Chili Lime Finishing Salt
• 4 tbsp Unsalted butter, softened
• 2 tbsp Neutral oil (canola or vegetable)
• 1 clove Garlic, minced (optional)

Instructions

1. Take your steaks out of the refrigerator about 30 minutes before you plan to start cooking. Let them sit on the counter to take the chill off. This helps them cook more evenly so you don't end up with a cold center and a burnt exterior.
2. While the beef is waking up, grab a small bowl and mash the softened butter with the minced garlic and 1 tablespoon of the Salted Perfection Chili Lime Finishing Salt. Mix it until it is fully combined, then set it aside. This butter is going to be the crown jewel of the dish.
3. Preheat your gas grill to high heat. You want it hot enough to get a serious sear, around 450°F to 500°F.
4. Pat the steaks very dry with paper towels. Moisture is the enemy of a good crust. Rub them all over with the neutral oil, then season them generously with another tablespoon of the Chili Lime Finishing Salt. Save the rest of the salt for the table.
5. Place the steaks on the hot grill. Let them sear undisturbed for about 4 to 5 minutes until you see deep grill marks and the fat starts to render. Flip them over and cook for another 3 to 4 minutes for medium-rare, or until they reach an internal temperature of 130°F.
6. Pull the steaks off the grill and place them on a cutting board. Immediately top each steak with a dollop of that chili lime butter while they are piping hot, so it melts down into all those savory crevices.
7. Let the meat rest for at least 5 to 10 minutes. This patience pays off by keeping the juices right where they belong.
8. Slice the steak against the grain, sprinkle with the remaining tablespoon of Chili Lime Finishing Salt for that final pop of texture and flavor, and serve it up. DUNZO!