Grains of Paradise Encrusted Steak

Author: Chef Belinda

Ingredients

Steak

• 1 tablespoon Chef Belinda Grains of Paradise, coarsely ground
• 1 teaspoon chipotle powder
• Kosher salt
• 1 ribeye or your favorite cut
• Harissa olive oil

Whisky Herb Butter, Optional

• 1 stick unsalted butter, softened
• 1 teaspoon shallots, minced
• 2 tablespoons Jack Daniels
• ½ teaspoon Worcestershire Sauce
• ½ teaspoon Dijon mustard
• Kosher salt
• Fresh ground black pepper

Instructions

Steak

• In a small bowl mix Grains of Paradise, chipotle powder, and salt. Rub mix into each side of the steak. Wrap steak tightly in plastic film and refrigerate, preferably overnight.
• Remove steak from refrigerator 1 hour before grilling and sprinkle both sides with the olive oil. Preheat grill. Cook 4-5 minutes on one side until well-charred; flip and cook until temperature on an instant-read thermometer reaches 125F for medium-rare, 135F for medium and 145F for well-done. Transfer to a platter, tent with foil, and let rest for 10 minutes. Serve with slices of herb butter.

Butter

• Mix all ingredients together and scoop onto a large piece of plastic film.
• Roll up into a log, securing ends, and refrigerate for at least 3 hours. Slice and serve.