Grilled Rib Eye with Black Bean Compound Butter
Serves 4

3 tablespoons choppeded Chinese black beans
2 tablespoons chopped garlic
1 pound butter, softened
2 tablespoons minced parsley
1 large, 2-inch rib eye steak
2 large potatoes, fully baked, skin on
Kosher salt and freshly ground black pepper to taste
Canola oil for cooking

The day before, in a heavy sauté pan or wok on medium-hot heat, lightly coat with oil and sauté the black beans and garlic. Set aside to cool. In a mixer, soften and whip the butter till lightened in color. Fold in the cooled aromatics, parsley and season with kosher salt and freshly ground black pepper to taste. Transfer to a piece of parchment and form into a log, about 2 inches in diameter. Place in fridge overnight to harden. The next day, prepare a hot grill, season the rib eye well and cook until medium-rare, about 10 minutes, total. (Thermometer should read118 degrees. Carry-over cooking will bring the temperature up 5-10 degrees.) Cut baked potatoes in half and smoosh down onto a plate. Place steak on top of potatoes, top with compound butter slices, and let rest for 8 minutes before slicing, then place back on top of potatoes. Serve with Haricot Verts Black Bean-Almondine and enjoy.
 

Haricot Verts Black Bean-Almondine
Serves 4 as a side

3 cups haricot verts, trimmed
2 tablespoons compound butter from Rib Eye recipe, cut up into small pieces
Juice of 1 lemon
2 tablespoons minced chives
1/2 cup toasted almond slices
Kosher salt and freshly ground black pepper to taste

In a wok or deep pan, blanch haricot verts in boiling salty water. Cook until tender-crisp, about 1-2 minutes. Drain haricot verts and return to wok. Over medium heat, add the compound butter, lemon juice, chives and almonds to wok and season to taste. Toss to combine and serve hot.