Make the scotch bonnet-garlic butter. Mash softened butter with minced garlic, minced scotch bonnet, thyme, and lime zest. Roll into a log and chill.

Season the steak and let it come to room temp for about 30 minutes before cooking.

Fry the plantains twice — once at a lower temp to cook through, then again at a higher temp to crisp up. Same method that makes French fries crispy.

Sear the steak in a hot cast iron pan until you've got a deep crust, then rest it.

Slice, plate, and top with a coin of the chilled butter so it melts right over the meat. Finish with flaky salt.