One of Chef Jason's Favorite Steak Recipes
Sure to Please Dad on Father's Day!
Grilled Rib-Eye Steaks with Roasted Garlic Stilton Butter and Crispy Onion Straws
Recipe Courtesy of Executive Chef Jason Miller
Roasted Garlic Stilton butter
* 4 heads of garlic, top 3/4 inch cut off to expose cloves
* 2 tablespoons olive oil
* 1/2 cup (1 stick) unsalted butter, room temperature
* 1/3 cup crumbled Stilton (about 5 ounces)
* 2 tablespoons chopped fresh parsley
Onion Straws
* 3 cups buttermilk
* 2 sweet onions, thinly sliced juliene cut (matchstick)
* 3 cups all purpose flour
* 3 tablespoons garlic powder
* 1 1/2 teaspoons salt
* 1 1/2 teaspoons ground black pepper
16oz Ribeye Steaks 4 each
For butter:
Preheat oven to 350°F. Place garlic on piece of foil; drizzle with olive oil. Enclose garlic in foil. Bake until garlic is very soft, about 1 hour. Cool. Squeeze garlic cloves out from papery skins into medium bowl; mash garlic with fork. Mix in butter, cheese, and parsley. Season with salt and pepper. Transfer
butter to sheet of plastic wrap. Using plastic wrap as aid, form butter into 1 1/4-inch-diameter log, wrapping plastic tightly around butter. Chill until firm. (Can be made 2 days ahead; keep chilled.) Cut into 1/2-inch-thick rounds.
For onion straws:
Pour buttermilk into large bowl. Add onion straws; toss to coat. Let stand 1 hour, tossing occasionally. Mix flour, onion garlic powder, salt, and pepper in another large bowl.
Pour enough oil into heavy large skillet to reach depth of 3 inches. Heat over medium-high heat to 350°F. Working with half the onion straws at a time, shake off excess buttermilk, then turn onion rings in flour mixture to coat. Fry onion rings until deep golden brown. Transfer onion straws to paper towels to drain, then place on baking sheet and keep warm in oven while frying remaining onion straws. They should be in two batches, sprinkle with salt while they are still hot.
For Ribeye:
Brush steaks with olive oil; sprinkle with salt and pepper. Heat grill to med-high and cook for about 4 minutes per side for medium-rare. Top with roasted garlic stilton butter and onion straws. In the resautant we serve this with goat cheese mashed potatos and grilled aspargus. But you can serve this dish with any sides you want or none at all.
Don't feel like cooking???..... GO TO: www.tween-waters.com/ to view the menu for more info and peruse the diverse dining options available at Trip Advisor's #1 Resort on Captiva Island or call 239-472-5161! Dad will love you for it!
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Venue: The Village Shops
