Del Monico Ribeye with Guajillo Butter

[u/Inevitable-Dentist31]

I was inspired by Mesa Verde’s version of this dish. I swapped out a bone in rib eye for a boneless del monico rib eye and a rougher chimichurri. The guajillo butter was intentionally not highly clarified to get more of an earthy taste. I wanted to add some goat cheese crumbles to the top of the steak but felt it would have been overkill. What do you all think? I have theirs and mine - not to be better but it is a stepping stone to another recipe I want to make. Which is a salsa verde butter version of this. Ultimately this is a test version.

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[u/Jack066]

Having a hard time figuring out if goat cheese specifically would work, leaning towards no though. With that much butter I almost wonder if radish might be nice to help cut through the fat.

Really love the idea of a rougher chimichurri…not sure how I’ve never even considered doing it like that.

[u/Gayf]

Very eye catching dish here chef, lovely ideas, I like the rougher chimi and the plating. However, I feel you need the bone in, or a diff cooking method cause it's being spoiled buy the unrendereed. I think you were right to scrap the cheese, this seems a nice, simple but punchy dish.

Not a million miles off chef, keep at it.

[u/flitcroft]

Am I looking at unrendered fat on the edge of the steak? The cook on the meat is throwing the whole dish off for me. It seems like other cuts would work better for that cooking method and doneness. I wouldn't do goat cheese, per se, but what about queso fresco to go with the earthy guajillo? It seems like cow's cheese + beef will be more complementary.

[u/rainaftersnowplease]

Great instincts on this, though the execution could be better. There's quite a bit of unrendered fat on that steak. And I like the idea of a chimi with larger pieces, but I think the cuts still need to be more even. Either that or straight up turn it into an herb chili salad with the cilantro chiffonade and chili and shallot thinly sliced and dressed with your vinegar mix. It doesn't have to be cut small, but more uniformity would be welcome here because the rest of the plate looks very composed: even fan of steak, reasonably even pool of butter, etc. The chimi as is here looks very dry as well. You want some of that fragrant vinegar/oil mix on the plate somewhere imo.

I don't think the goat cheese would add anything here. Your chimi is already punchy, and the butter is already lending creamyness and earthiness.

[u/JunglyPep]

That’s a lot of butter. I’d consider a different plate that might allow you to do the same platting with a tighter and much smaller pool of butter.

[u/pucksmokespectacular]

The goat cheese's white colour could really complement the redness of the dish

[u/Icy-Advantage4295]

This looks wonderful. You should be proud to serve this

[u/Cheerful-Mountains]

Not a chef, but as a patron, this plating makes the plate look very bloody and not the take-your-breath-away moment you’d be hoping for. IMO Less sauce, less meat, switch out the goat cheese, and change away from the fan shape.

[u/Paperfiddler → u/Cheerful-Mountains]

Same reaction as me (also a patron). Just looked like a plate of “blood”.

[u/frisky_husky]

The combination of components and sounds tasty, but something about the steak itself is throwing me. My first impression of it was "that steak looks cold." It's a lot of volume, which is nice, but I don't think this is the plate for it. I would scale down the whole thing quite a bit, or otherwise go thicker with the slices and plate it for family-style serving, rather than on a dinner plate. I think a more "organic" plating would be more appealing for this combination of ingredients.

I have to admit I'm not super drawn to the rough chimichurri (I think it's one of those things where the ingredients really need to marry), but you're going rough on the chimichurri, I would also take care to minimize stems.