Ribeye with Peppers and Avocado Butter

Remove the beef (400 g) from the refrigerator and let it stand at room temperature for 30 minutes.

Mash the avocado (30 g) with the butter (15 g) and lime zest (1 g), then chill the mixture.

Grind the coriander (cilantro seeds) (3 g), allspice (2 g), chili pepper (40 g), sea salt (4 g), and black pepper (2 g).

Rub the beef with the spices and grill it for 2–3 minutes per side, rotating it for browned grill marks.

Let the steak rest for 10 minutes, then serve it with the chilled avocado butter.