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5 Cards in this Set
- Front
- Back
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All steaks usda prime, corn fed Midwest beef and finished with herb butter |
Signature dry aged bone in ribeye 17oz New York strip steak (cut from shortloin mussel does little work so makes it tender) Classic filet mignon 8oz/12oz (cut from tenderloin most tender but not most flavorful)
New York sirloin(cut from Rear back)
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Steaks suces |
BEARNAISE-butter,egg york, white wine vinegar, and herbs (shallot, chervil,peppercorn and terragon)
BORDELAISE-dry red wine, bone marrow, butter, shallots and sauce demi glaze(rice brown sauce) COOL HORSERADISH CREAM-heavy cream, sour cream, fresh dill, fresh horseradish and seasoning ENVY STEAK SAUCE- 4 PEPPERCORN SAUCE- demiglaze, black, white, pink and red peppercorn, garlic, shallots, butter CHIPOTLE GORGONZOLA CHEESE- heavy cream, chipotle & seasoning, gorgonzola cheese can be used on this recipe
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Chicken "under a brick" |
Half chicken, boneless (except wing tip) marinated in Olive oil, garlic herbs, seasoning and lemon zest. Seared skin side down on flat top pressed with weight of brick. (speeds up cooking time "juicy" and and crispness to skin) |
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Crackling pork shank |
Firecracker apple sauce & pineapple glaze Score skin on shank, dust with salt and sugar. Let cure in fridge for 24hrs. Slow cook pork shanks in lard for 3 hours |
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Grilled Lamb Rack |
Double cut, balsamic garlic, & herb crust |
