Local, pastured bone-in rib-eye steak is basted with garlic-lime butter as it is grilled over a wood fire, then served with crispy chili-fried onion rings..
For the Compound Butter
1/4 cup pastured butter, softened
1/4 cup fresh cilantro, chopped
1-2 cloves garlic, minced
2 tablespoons white onions, finely diced and rinsed
1 1/2 tablespoons fresh lime juice
sea salt and smoked black pepper to taste
Combine all ingredients in a bowl and set aside until ready to use.
For the Onion Rings
1/2 yellow onion, thinly sliced into rings
1 cup fresh milk
1 cup sprouted wheat flour
2 tablespoons paprika
1 1/2 teaspoons chili powder
1 teaspoon dried parsley
sea salt and freshly-ground black pepper
beef tallow for frying
Soak the onion rings in the milk for 30 minutes. Combine flour and seasonings in a bowl and set aside. Heat tallow in a heavy, high-walled skillet over medium heat just until a wisp of smoke appears, then quickly drain the onions and toss in the seasoned flour. Working in batches if necessary so as not to crowd the pan, fry the onions until golden brown. Drain briefly on a clean kitchen cloth before serving hot.
For the Steaks
Lightly oil the steaks with peanut oil and season on both sides with salt and pepper. Allow to stand at room temperature for 1 hour while the fire is prepared. Grill the steaks on the hottest part of the grill for 3 minutes without moving them, then turn 90 degrees and grill 2 minutes more. Turn the steaks over, move them to the cooler side of the grill and cook to the desired degree of doneness (approximately 8 minutes for medium-rare, depending on thickness), basting frequently with compound butter.