Grilled Berkshire Ribeye Chop with Truffle Demi Glace by Monument Grills

Prep: Defrost the chop completely. The best way to do that is in your refrigerator for 24 hours. Once the chop is fully defrosted coat it in Avocado Oil. Liberally coat with the Chicago & Chop Steak Seasoning. Let it marinate for at least 30 minutes. If you have the ability put it in the fridge overnight.
Setup & Preheat: Set your Monument Grills up for two-zone cooking by turning half of the burners to high and half the burners to low. Let the grill warm up for 15-20 minutes.
Make Sauce: Place the sauce in a saucepan and cook for 12-14 minutes.
Grill: Start over the high heat side. Cook on one side for a few minutes until you start to notice some browning happening on the bottom of the chop. The chop will release easily when it is ready to flip. Cook on the second side until you see browning on the bottom. After you flip it check the exterior and continue cooking and flipping until you are happy with the crust. Check the interior temp and if it is under 140F(60C) move it to the top shelf and close the lid until it reaches 140F(60C). Berkshire pork is supposed to be cooked to a final internal temp of 145F(63C).
Rest/Sauce/Enjoy: Allow your chop to rest for at least 10 minutes. Pour the sauce over it and ENJOY!!!

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