Flay Does Steak

In Atlantic City, Celebrity Chef Bobby Flay Is Ready To Open His Fifth Eatery

(CBS) 

Grilled Filet Mignon
4 filet mignon, 8-ounces each
Canola oil
Salt and freshly ground black pepper

1. Heat grill to high. Brush steaks on both side with oil and season with salt and pepper. Place filets on grill and cook until slightly charred, 3 to 4 minutes.
2. Flip over and continue grilling to medium-rare doneness, 2 to 3 minutes longer.

Spicy Southwest Ribeye
Serves: 4

Chipotle Glaze
1/4 cup honey
1 tablespoon Dijon mustard
1 tablespoon chipotle in adobo puree
2 tablespoons pure olive oil
1 teaspoon kosher salt

Whisk together ingredients in a small bowl.

Relish
4 cloves roasted garlic, smashed to a paste
2 tablespoons extra virgin olive oil
1 roasted red pepper, peeled, seeded and thinly sliced
1 roasted poblano chile, peeled, seeded and thinly sliced
2 tablespoons finely chopped fresh cilantro
2 tablespoons finely chopped fresh Italian parsley
Salt and freshly ground black pepper

Whisk together garlic and oil in a medium bowl. Add the remaining ingredients and season with salt and pepper.

Chipotle-Glazed Grilled Ribeye
2 ribeye steaks, 16-ounces each
2 tablespoons canola oil
Salt and freshly ground black pepper
Chipotle Glaze -recipe above

1. Heat grill to high or grill pan over high heat. Brush steaks with oil and season with salt and pepper on both sides.
2. Place on the grill and cook until golden brown and slightly charred, 4 to 5 minutes.
3. Flip the steaks over, brush with the glaze and continue cooking until cooked to medium-rare doneness, 5 to 6 minutes longer. Remove from the grill, brush with more of the glaze and top with a few tablespoons of the relish.

Jersey Shore Steamers
Serves: 4 as an appetizer

3 cups dry white wine
6 cloves garlic, chopped
2 lbs steamers, scrubbed
4 tablespoons cold unsalted butter, cut into pieces
1/4 cup thinly sliced green onions
1/4 cup chopped flat leaf parsley
Salt and freshly ground black pepper

1. Bring wine and garlic to a boil in a large pot and cook for 2 minutes. Add the steamers, cover the pot and cook until they just open, 4 to 6 minutes. Remove the steamers with a slotted spoon to a large bowl and tent with foil to keep warm. Discard any steamer that does not open.
2. Reduce the cooking liquid by half, swirl in the butter and cook until just thickened; stir in the green onions and parsley and season with salt and pepper. Pour the sauce over the steamers and serve immediately.

Oyster & Lobster Shooter
3 to an order

1 raw oyster
1 slice lobster tail
vodka
cocktail sauce
horseradish
green Tabasco sauce
lime juice/lime zest