On our fishing trip on the Logan River chef and avid angler Donicio Gomez introduced these two recipes to our riverside lunch. He seasoned our steak with this great spice mix before searing the meat and lathered his delicious compound butter over the top once steaks were cooked.
To prepare the compound butter start by placing the butter on your kitchen counter the night before preparation to allow it to soften. Shallots should be chopped fine as well as the thyme. Combine all ingredients (full recipe below) in a bowl. Mix thoroughly with a fork. You may prefer more acid or more sweetness. Adjust the amount of balsamic vinegar and honey accordingly. Taste after mixing.
To season the meat simply mix all ingredients that are listed below then cover the steaks with the mixture.