Flay Does Steak

(CBS)  Bobby Flay, The Early Show's resident chef, is opening his fifth restaurant, called Bobby Flay Steak, at the Borgata Hotel Casino and Spa in Atlantic City, N.J. He gave a sneak preview to The Early Show correspondent Tracy Smith.

The steakhouse, says Flay, pays homage to the best of nearby Philadelphia. It's the first steakhouse Flay has ever opened. Designed by David Rockwell, the 11,000-square-foot space fuses sleek, modern design elements that incorporate natural materials such as leather, cast glass and hewn woods.

RECIPES:

BF Steak

"Bobby Flay Steak" Sauce

1/4 cup Dijon mustard
1/4 cup whole grain mustard
1/4 cup molasses
3 tablespoons prepared horseradish, drained
2 tablespoons honey
2 tablespoon ketchup
Salt and freshly ground black pepper

Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight.


Spice Rubbed Porterhouse
Serves: 4

2 tablespoons Spanish paprika
2 tablespoons ancho chile powder
2 tablespoons dry mustard
2 tablespoons dry oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
1/2 teaspoon cayenne
1 tablespoon salt
1 teaspoon ground black pepper
Canola oil
2 porterhouse steaks (16 ounces each)

1. Whisk together spices in a small bowl. Preheat grill to medium heat or grill pan over medium heat.
2. Brush the steaks on both sides with oil and season with salt and pepper. Rub one side of each steak with some of the rub.
3. Place rub side down on the grill and cook until golden brown and a crust has formed, 4-5 minutes.
4. Turn over the steaks and continue grilling to medium-rare doneness. Remove from grill and let rest for 5 minutes before slicing. Serve with steak sauce on the side.

Philadelphia Style Steak
Serves: 4

Spice Rub
2 tablespoons Spanish paprika
2 tablespoons ancho chile powder
2 tablespoons dry mustard
2 tablespoons dry oregano
2 teaspoons ground cumin
2 teaspoons ground coriander
½ teaspoon cayenne
1 tablespoon salt
1 teaspoon ground black pepper

Combine spices together in a small bowl.

Caramelized Onions
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
Salt and freshly ground black pepper

1. Heat butter and oil in a large sauté pan over medium heat.
2. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 25-30 minutes.

Provolone Sauce
2 tablespoons unsalted butter
2 tablespoons AP flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano Reggiano
Salt and freshly ground white pepper

1. Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute.
2. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 3 to 4 minutes.
3. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with salt and white pepper.

Filet Louisiana
Serves: 4

Bernaise Sauce
3/4 cup red wine vinegar
1 large shallot, finely chopped
6 black peppercorns, crushed
2 tablespoons chopped fresh tarragon, plus 1 tablespoon finely chopped fresh tarragon
10 ounces clarified butter
3 large egg yolks

1. Place vinegar, shallot, peppercorns and 2 tablespoons of the tarragon in a small nonreactive saucepan over high heat and reduce until about 3 tablespoons of liquid remains in the pan. Let cool slightly.
2. Place the clarified butter in a small saucepan and place over low heat to keep warm.
3. Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Place the yolks in a large bowl and whisk until pale. Place the bowl with the yolks over the simmering water and whisk until they double in volume and become pale yellow.
4. Slowly begin adding the clarified butter to the yolks, whisking constantly, and keep whisking until thickened. Remove from the heat and strain the red wine mixture into the sauce. Add the remaining 1 tablespoon of tarragon and season with salt and pepper.

Crawfish Sauce
1 1/2 cups heavy cream
3 cups crawfish or lobster stock
2 tablespoons tomato paste
1/2 pound steamed crawfish, shell removed and coarsely chopped
Salt and freshly ground black pepper

1. Place cream in a small saucepan over medium-high and reduce by half.
2. Place stock and tomato paste in a medium saucepan over high heat and reduce by half.
3. Add the reduced cream to the stock and cook until slightly thickened, add the crawfish and cook for 1 minute; season with salt and pepper.

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