Rib eye with Roasted Poblano-Serrano Chile Butter(maybe a Beurre Monté)

Not a chef. My version of Mesa Verde’s rib eye in a guajillo butter (previously posted) was really good. I did it again with a verde sauce.

This one is really good especially with the fresno chile relish.

I want to do this again but time it better.

My last one is in here too and the fat wasn’t rendered but the verde one has more rendered fat. Had I taken my time I think I could have made the steak slices into a flower form. Maybe put the relish in the center. Thoughts?

Unfortunately: my ribeye was thicker and my cuts could have been better had I used my other knife (maybe). Sauce was perfect until I took a break from filming and it broke so I did what I could to save it.