TODAY | May 22, 2013
>>> the memorial day weekend is almost here. if you haven't settled on a menu yet, surf and turf could be the answer. and we're about to sell that to you.
>> and it's an easy sell. michael amanno from porterhouse. great to see you!
>> great to be here.
>> this looks beautiful already. i love that you start off with an appetizer to woo the crowd.
>> and also, it's kind of fun. they're scallops with a little bit of bacon.
>> so counts as surf and turf?
>> absolutely, sure it is. i like the bacon part.
>> bacon with everything.
>> those are really simple to make and they're on a skewer and easy to grab and go.
>> what's that?
>> caper and shallot and a little butter and oil.
>> easy passarou-around. done.
>> the star of the show is the rib eye . so we'll begin with the mare that h marinade. this is a simple thing that can be done ahead of time. we like to marinade the steak for two hours, three hours.
>> have some rosemary, parsley in there.
>> impressed you knew that.
>> and some fresh thyme and olive oil and a little bit of garlic. and this is just the simplest thing. you know, you can do in a blender.
>> i love that if you use a blender, that makes it fast.
>> i know you've got to wash it later, but this actually holds up for a couple of days, so you can put it in the refrigerator.
>> you can use it for other things. and can you use any kind of steak ?
>> this is investment-grade beef, rib eye steaks. but this is a steak cut for two or three portions. but you could use a flank steak or skirt steak or london broil . i like to marinade it for a couple of hours, maybe even overnight if it's a london broil . we're doing it on an indoor grill, but you can do it on an outdoor grill, it's even better.
>> and you can do it inside and it won't get too smokey because you have all that marble in that rib eye .
>> i'll tell you thing, try to take off some of that marinade, so it's not too smokey.
>> that's a hot pan?
>> that's a nice hot grilling pan or on an outdoor grill. some pepper, a little salt on the other side, don't forget.
>> and add pepper and salt after you put it on the grill?
>> now i put it on that side, so i can flip it over.
>> don't you love doing cooking segments with tamron and i.
>> no, i love that! that's just going to grill away.
>> the rosemary smells amazing.
>> it's really beautiful. this one is actually ready to go. and when you do make that marinade, save some. don't put it on the steak . you save some for a little bit of a barbecue, you know, a little bit -- to add as you're cooking. or also to add after it's done.
>> and i love that it's just clean, it's simple, it's beautiful.
>> i like that.
>> the italians call this taliata, which all that means is sliced. and we're going to let that rest a little while.
>> i was going to ask you about that. why do we want to let it rest?
>> it lets the juices recirculate, so all the juices don't run out on the board. even just a couple of minutes, it's really worth it. it won't get cold. it's not going to cool off.
>> a little salad with a side of arugula.
>> a steak with salad.
>> it justifies you eating this entire thing. or me eating this entire thing.
>> i'm having salad with my steak .
>> this is where you break out the really good olive oil , the extra virgin olive oil , a little bit balsamic vinegar, and this is just shaved parmesan cheese . you don't have to use parmesan. you could use another hard, firm cheese and shaved. and this goes right on a platter or plate. and the steak goes right with that. we also made a potato salad . that's a warm potato salad .
>> beautiful. we're showing our finished product over there.
>> do we get to taste anything?
>> of course. let me splice this for you. if you are doing a different cut, you'll have to slice according to the cut. but this is a rib eye , slices off the bone. i like to cook these on the bone because they have so much flavor and don't shrink up. they stay nice and fare.
>> doesn't even need a fork.
>> chef michael, thank you so much. we appreciate it. and just ahead, we'll go back out to fatly and willie, live in chicago with a lot more ahead. but first, this is "today" on nbc.
>>> coming up, we are going to have a lot more