KONA CRUSTED SIRLOIN WITH SHALLOT BUTTER
Steps:
- Shallot Butter 1. Allow the whole butter to soften at room temperature. 2. Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point, and add the shallots. 3. Caramelize the shallots for two minutes and season with 1 tsp kosher salt. 4. Continue to caramelize the shallots and deglaze with 1 Tbsp of white wine. Bring to a boil and remove from the heat. 5. Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip to incorporate. Steak 1. Roll the sirloin in the coffee rub pressing upon rub to create a "crust". 2. Grill the sirloin to the desired temperature being careful not to burn the crust. 3. Brush the sirloin with the butter and allow the sirloin to "rest" for 5 minutes 4. Carve the sirloin from the bone, slice it into 9-10 pieces and place it on large platter
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