Grilled Black Opal Ribeye With Garlic Pepper Compound Butter, Cast Iron Potatoes, And Chile Gueros

STEP 1: SALT

Season the ribeye with kosher salt on all sides and refrigerate uncovered for 12-24 hours.

STEP 2: BUTTER

Crush the peppercorns until coarse. Mix with softened butter, garlic, and parsley. Transfer to plastic wrap, form into a log, and refrigerate until firm.

STEP 3: POTATOES

Boil the potatoes in well-salted water until softened, about 12-15 minutes. Drain and let steam-dry. Crisp in a hot cast iron pan with olive oil until lightly charred.

STEP 4: COAT

In a bowl, combine olive oil, minced garlic, and parsley. Add the hot potatoes and toss to coat. Season with salt to taste.

STEP 5: CHILES

Coat the chile gueros with olive oil and salt. Grill over high heat until blistered and lightly charred.

STEP 6: SEASON

Let the steak sit at room temp while the grill preheats. Pat dry and season with coarse black pepper.

STEP 7: GRILL

Grill over high heat for 2-3 minutes per side. Move to indirect medium heat and cook until about 5-7 degrees below your desired doneness. Remove around 125F for medium rare.

STEP 8: REST

Top with Garlic Pepper Compound Butter and tent loosely with foil. Rest for 15 minutes.

STEP 9: SERVE

Slice the ribeye, finish with flaked sea salt, and serve with crispy garlic potatoes and grilled chile gueros.