Easy recipe: Aged Beef Ribeye with Butternut Squash puree

1. The ribeye should be wet aged for around 2 months before grilling.
2. Chop up butternut squash into cubes, saute squash in a little olive oil and add water until it is barely covered.
3. Let squash cook until almost all water has evaporated.
4. Take out squash and add to blender on high speed add butter and salt to taste pass through fine chino.
5. Place the ribeye steaks on the hottest part of the grill and grill with the lid open for about 4 – 6 minutes.
6. Flip the steaks over onto the other side, still over the hottest part of the grill.
7. Grill the rib eye steaks for an additional 4 – 6 minutes on the other side, lid open, for a medium-rare delicious steak.
8. Remove the steaks from the grill and allow to rest for 5 minutes before serving.  The resting period is important so that the juices don’t run out when you cut into the ribeye.

A recipe by chef Byron Hogan.