Flay Does Steak
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.
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