Egypt's Spiced Lime Grilled Ribeye Cap with Steakhouse Blue Mac & Spinach Butter Sauce

Make the blue mac: Bring a large pot of salted water to a boil over medium high heat. Cook the Elbow Macaroni (2 cups) al dente, about 3 minutes. Pour the Heavy Cream (1 1/2 cups) into a small saucepot over medium heat and bring to a simmer. Add ⅓ cup of the Gruyère Cheese (1 cup) and whisk until completely melted. Add the Blue Cheese (1/3 cup) and continue whisking until TK. Add the pasta to the cheese mixture and stir to coat completely.

Season the steak: In a medium mixing bowl, combine the Kosher Salt (3 Tbsp), Smoked Paprika (2 Tbsp), Freshly Ground Black Pepper (1 Tbsp), Chili Powder (1 Tbsp), Ground Cumin (1 tsp), and Lime (1). Drizzle the Ribeye Cap Steak (8 oz) with Avocado Oil (4 Tbsp) and rub half of the seasoning blend into the steak to coat completely. Set aside (at room temp) while you make the butter sauce.

Make the spinach butter sauce: In a medium saucepan over medium heat, add the Olive Oil (2 Tbsp) and Yellow Onion (2/3 cup) cook until the onions begin to turn translucent, about 3 minutes. Add the Fresh Spinach (4 cups) and Garlic (2 cloves) and cook until the spinach is wilted, about 2 minutes. Season with the remaining spice blend Kosher Salt (to taste) Freshly Ground Black Pepper (to taste) and add the Lime (1) Place the mixture in a blender with the Veal Stock (2 oz) and puree on high until smooth. With the blender running on medium speed, add in the Butter (1/3 cup) 1 tablespoon at a time, until smooth. Remove the sauce from the blender and keep warm until ready to serve.

Preheat your grill to high heat. Place the steak on the grill and cook until a crust forms, about 3 minutes, flip and continue cooking until your desired doneness. Let the steak rest for 6-8 minutes before serving. Finish the steak with a sprinkle of Sea Salt Flakes (to taste).