[Recipes
Garlic-Rubbed Steak with Cabernet Shallot Butter
Executive Chef Trey Foshee uses fresh herbs and the strong tastes of garlic and red wine to produce a truly worthy steak. At George's California Modern, this steak is served alongside elegant truffled mashed potatoes and seasonal vegetables.
Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking out if you can find it.
| Serves: | 6 | Vegetarian: | No |
|---|---|---|---|
| Preparation Time: | 02:15 |
Cuisine: | Steak |
| Difficulty: | Moderate | Meal Type: | Dinner |
| Main Ingredient: | beef | Dish Type: | Main Course |
| Main Cooking Method: | Grill & Barbeque | Season/Occasion: | Any Occasion |
Steak
Ingredients
- 2 C. garlic marinade (see recipe)
- 6 12- to 14-oz. naturally raised New York steaks
- 1 1/2 C. cabernet shallot butter (see recipe)
Directions
Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnate. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms.Garlic Marinade
Ingredients
- 1/2 C. garlic cloves, peeled
- 1 Tbsp. fresh thyme leaves
- 2 Tbsp. fresh Italian parsley leaves
- 4 bay leaves
- 1 tsp. chili flakes
- 1 1/2 C. extra virgin olive oil
- (to taste) salt & black pepper
Directions
Combine garlic, thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper.Note
Marinade will keep well refrigerated for up to two weeks.Cabernet Shallot Butter
Ingredients
- 1/2 C. minced shallots
- 2 C. cabernet
- 1 C. unsalted butter, room temperature
- 1 Tbsp. thyme
- (to taste) salt & freshly ground black pepper
Directions
Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, thyme, salt and freshly ground black pepper. Set aside until ready to serve.Note
The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.