Try Gordon Ramsay's tasty rib cap steak

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.

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.