Video: Tricks to make inexpensive steak taste pricey
Recipe: Rib cap steak
- Rib cap, whole
- Red wine shallot butter, softened (recipe below)
- Upland cress, to garnish
- Extra virgin olive oil
- Steak sauce, to garnish (recipe below)
- Red wine shallot butter
- 150 milliliters Port
- 150 milliliters red wine
- 1/2 cup shallots, finely chopped
- 1# butter, softened
- Steak sauce
- 1 cup orange juice
- 1 cup dates, pitted and chopped
- 1/2 cup soy sauce
- 1/2 cup white wine vinegar
- 4 tablespoon Dijon mustard
- 2 tablespoon brown sugar
- 2 tablespoon grated orange peel
- 8 tablespoons ketchup
- 1/4 teaspoon cayenne pepper, or to taste
To make the red wine shallot butter, mix red wine and port, and reduce by ¾, to about 75 milliliters. Add shallots to warm reduction. In a Kitchen-Aid with the paddle attachment, cream the butter to a soft consistency, then slowly add wine & shallot mixture and continue to paddle until well incorporated.
To make the steak sauce, bring to a boil for 2 minutes stirring. Remove from heat. Allow to cool to lukewarm. Put mixture in a blender till it is pureed. Pour in bottle. Cap tightly and refrigerate to use within 90 days.
For the rib cane, season steak with salt and pepper. Mark well on grill, about 3-5 minutes (depending on thickness), then flip steak. Brush the top with red wine shallot butter, heavily. Allow to grill another 3-5 minutes on the under side while the butter melts into the steak, then remove from grill and allow to rest for 5 minutes in a warm spot. Once rested, slice the cap, and serve garnished with Upland Cress dressed with olive oil and steak sauce on the side.
Recipe: Summer succotash
- 2 cups corn, cut from cobb
- 2 cups blanched Fava beans
- 2 cups blanched English peas
- 2 cups blanched sugar snap peas, cut to 1/2” pieces
- 1 cup raw diced red bell peppers
- 2 cups green beans, cut to 1/2" pieces
- 24 ounce slab bacon, cut into 1/2” thick slices
- 1 cup truffle butter
- S&P to taste
Grill bacon strips and cut into 1.5” squares. Saute corn in whole butter until lightly caramelized, add remaining vegetables and heat in a touch of chicken stock, season to taste. Add truffle butter. Spoon into serving dish, top with bacon square.
© 2013 NBCNews
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