20OZ C.A.B. BONE-IN RIBEYE* Recipe

Prepare the Steak

Remove the ribeye steak from the refrigerator and let it come to room temperature for about 30 minutes. Preheat your grill or skillet over medium-high heat.

Season the Steak

Rub the steak with olive oil, salt, and black pepper on both sides.

Cook the Steak

Cook the ribeye for about 6-8 minutes on each side for medium-rare, or until desired doneness is reached. Remove from heat and let it rest for 5-10 minutes before slicing.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add garlic and sauté for 30 seconds until fragrant. Add asparagus, zucchini, and red bell pepper, and cook for about 4-5 minutes until they start to soften.

Add Cherry Tomatoes

Add cherry tomatoes, season with balsamic vinegar, salt, and pepper, and cook for an additional 2-3 minutes until the tomatoes are warmed through.

Mix the Ingredients

In a bowl, combine the softened butter, espresso powder, chili powder, garlic powder, salt, and chopped parsley. Mix until well combined.

Form the Butter

Place the compound butter on a piece of plastic wrap, shape it into a log, and refrigerate until firm.

Plate the Dish

Slice the rested ribeye steak and serve it alongside the warm vegetable salad. Top the steak with a slice of the chili espresso compound butter.