Ribeye with carrot cream & tropical chili

Subject the ribeye steak to the dry-brining process before frying.

Clarify the butter to prepare the carrot cream.

Peel the carrots, place them in the clarified butter, and simmer over low heat until the carrots are cooked.

To make the sauce, combine tangelo and pineapple purees.

Reduce the mixture to achieve a more concentrated flavor and add chili pepper for spiciness.

To prepare the chive butter, sauté finely chopped shallots.

Mix the shallots, chives, garlic, salt, pepper, and clarified butter.

Chill and use for serving.

Decorate.