Pan Seared Chili Crisp Strip

Ingredients:

• 1 NY Strip, 2-3 inch cut is preferable

• 1 tbsp avocado oil

• 8 tbsp unsalted butter (1 stick)

• 3 tbsp KariKari Garlic Chili Crisp

• salt

Steps:

1. Let butter come to room temp

2. Pat steak down with paper towels to dry. Season all sides liberally with salt and let the steak rest for at least 45 minutes. If refrigerating, make sure to let steak come to room temperature before cooking.

3. Combine butter and chili crisp and salt to taste for the compound butter

4. Heat oil in a skillet over medium-high heat. Add steak with its fat edge down first, allowing the fat to sear and add to your pan. After 1 minute, lay the steak down in the pan, cooking each side for about a minute and a half. Use a weight or Chef’s press to help ensure even contact.

5. Add half of the compound butter to your pan. Tilt the pan up, raising the handle so that its surface faces away from you and towards the back of your oven. Baste your steak with the butter, still turning every 30 seconds or so. Reduce heat if necessary to avoid burning the butter.

6. Remove the steak from the pan once the thickest part registers 120°F (49°C). Rest the steak on a wire rack for 5 to 10 minutes. Pour the cooking oils from the pan over the steak while on the rack for one last but of searing as it cools.

7. Finish with a bit more compound butter and a bit of extra chili crisp on top.