Grains of Paradise Encrusted Steak

Steak, like chicken, can get boring if you eat a lot of it. I eat my share of steak!! Let’s face it, what’s not to love? While any steak in a storm will do, I prefer the taste of thick, juicy (and let’s not forget fatty) ribeyes—you can’t beat the flavor. So once in a while I spice it up. This is extremely easy—nothing complicated about it—just five ingredients. Spicy, not fiery.

1 tablespoon Grains of Paradise, coarsely ground

1 teaspoon chipotle powder

Kosher salt

1 ribeye or your favorite cut

Harissa olive oil

In a small bowl mix grains of paradise, chipotle powder and salt. Rub mix into each side of the steak. Wrap steak tightly in plastic film and refrigerate, preferably overnight.

Remove steak from refrigerator 1 hour before grilling and sprinkle both sides with the olive oil. Preheat grill. Cook 4-5 minutes on one side until well-charred; flip and cook until temperature, on an instant-read thermometer, reaches 125F for medium-rare, 135F for medium and 145F for well-done. Transfer to a platter, tent with foil and let rest for 10 minutes. Serve with slices of herb butter.

Whisky Herb Butter, Optional

1 stick unsalted butter, softened

1 teaspoon shallots, minced

2 tablespoons Jack Daniels

½ teaspoon Worcestershire Sauce

½ teaspoon Dijon mustard

Kosher salt

Fresh ground black pepper

Mix all ingredients together and scoop onto a large piece of plastic film. Roll up into a log, securing ends, and refrigerate for at least 3 hours. Slice and serve.