Servings: 4 to 6
You don’t have to use all of the butter on this steak, but it’s so good, you just might. Any leftover would be great on fish, breaded chicken cutlets, baked potatoes, or rice.
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To be fair, I think this recipe has potential. But the recipe has a flaw. It reads, "In a small saucepan over medium heat, combine the oil, garlic, brown sugar, chili powder, 1/2 tsp. salt, and 1/2 tsp. pepper. Cook, stirring occasionally, until the sugar dissolves, about 2 minutes."
I read this, and thought, "Sugar dissolves in oil?" I tried. Granular as ever, the sugar burned, having never dissolved. Because sugar doesn't dissolve in oil. I Googled it of course, and Google went a bit further, "Oil molecules are not polar so they cannot dissolve either the coloring or the sugar." (source: middleschoolchemistry.com) So you're not crazy, it's not happening.
After not dissolving or burning it on try #2, I got to have the end result. I think the butter needed more salt, and the chile oil needed more kick. The sugar kind of burned on the outside, so the sweetness was replaced with too much char. (I used a charcoal grill to cook the steak).
So the next time I try this, I'd do these things:
1) Add more salt to the butter. Maybe start with 50% more, though my guess is 2x would be right.
2) Don't put sugar in the oil. Instead, add a 1/4 tsp of cayenne to it instead.
3) After grilling, I'd add a light coating of agave syrup, brushed on super thin. Then add the avocado butter.
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