Sunday, June 19, 2011

Father's Day Steakhouse Meal

Happy Father's Day all! I wanted to cook some steaks for father's day and decided to do a fun play on the classic steakhouse menu. Food came out great and cooking steaks on the grill are so primal and extremely fun!

Our Menu
Tuna and Tomato Salad
A famous salad at Peter Luger's is their tomato and onion salad, so I decided to do a delicious dish we had in Spain. A phenomenal tuna from Spain with heirloom tomatoes and red onions. Topped the onions off with some sherry vinegar and olive oil and you got a fun summer salad.

Grilled Cesar Salad
The classic steakhouse salad grilled - if you haven't tried it, you need to do it at your next meal. Eggs, anchovies, garlic, lemon juice, and piave cheese made the dressing and grilling it incorporates a smokiness to the salad and brings out the sweetness in the lettuce as well.

Spinach and Stuff
Instead of doing the traditional creamed spinach I decided to amp it up with some dried currants, pine nuts, sesame seeds, and the cabrales blue cheese which adds the faux creamed spinach thing. Complex stuff going on here with the nuttiness, sweetness, and funky creaminess from the awesome cabrales.

Tuscan Style Porterhouse and Aged Rib Eye
I've always wanted to do the tuscan style porterhouse with olive oil, rosemary, garlic, etc - but I think all this takes away from the flavor of the meat. The 21 day dry-aged ribeye was lights out good though. Perfectly cooked and an awesome funkiness going don't need anything except salt and pepper, it's that good. When you combine it with a nice white bean puree and the grilled cesar (alla Marea), you have a dyamo dish. These suckers cooked in about 6-8 minutes, so you need to be doing the poke test a lot to make sure you don't overcook these bad boys.

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