Sizzling Steak

Chef Larry's Grilled Prime Filets of Beef with Bernaise Sauce
Yield: 4 Servings

Ingredients:
4 each Prime Beef tenderloin filets, 6 -7 ozs. each
as needed Chef Larry's Steak Rub (recipe follows)
to garnish Fresh parsley, chopped

For the Bernaise Sauce:
4 each Egg yolks, large
4 tsp. Water
2 tsp. Fresh lemon juice
1/8 tsp. Hot pepper sauce
8 oz. Butter, unsalted, melted and separated
to season Salt
to season Fresh ground black pepper
1/2 tsp. Tarragon leaves
1/2 tsp. Shallot, minced
2 tsp. Red wine vinegar
1/3 cup. White wine

Method:
Preheat grill. Chef Larry's Steak Rub Spice per recipe, reserve. Prepare Bernaise by melting butter over low heat in saucepan. Cool slightly. Skim foam from top of melted butter. Using a small ladle, carefully remove clear butter from saucepan, leaving remaining "milky" liquid to discard. Reserve clarified butter. Place tarragon leaves, shallot, red wine vinegar and white wine in a small saucepan. Bring to a simmer over medium heat. Reduce heat and simmer over low heat until almost all of the liquid has evaporated. Remove from heat and cool. Prepare a double boiler by placing a stainless steel bowl over a pot of lightly simmering water. Do not let bottom of the bowl touch the water. Add egg yolks, water and lemon juice, whisk vigorously until mixture thickens and turns pale yellow. Remove bowl from the pot. Add the clarified butter slowly while whisking vigorously until all the butter is incorporated. Whisk in hot pepper sauce. Stir in cooled tarragon /shallot mixture. Season with salt and fresh ground black pepper. Reserve keeping slightly warm until service. Dust tenderloin filets lightly with Steak Rub. Place steaks on preheated grill and cook to desired temperature. Transfer grilled beef fillets to warm serving plates and top with Bernaise Sauce. Garnish with fresh chopped parsley.

Chef Larry's Grilled Prime Ribeye Steak with Ancho Honey Barbecue Glaze
Yield: 4 Servings

Ingredients:
4 each Prime Beef Ribeye steaks, 8 - 10 ozs. each
to glaze Chef Larry’s Ancho Honey Barbecue Glaze
(recipe follows)

For the Steak Spice Rub:
2 tbsp. Ground cumin
1 tbsp. Black pepper
1/2 tsp. Cayenne pepper
1/4 tsp. Ground cloves
1/4 cup Paprika
1 tbsp. Granulated sugar
1 1/2 tsp. Salt
2 tsp. Granulated garlic

For the Crispy Fried Onions:
1 each Onion, medium thinly sliced
1/3 cup Seasoned flour (recipe follows)
as needed Cooking oil for frying

Method:
Prepare Chef Larry's Ancho Honey Barbecue Sauce and Seasoned Flour per recipes, reserve. Dredge sliced onion with seasoned flour. Shake off excess flour. Fry onions in hot until golden brown and crispy, reserve. Preheat grill or bbq. Prepare Steak Spice Rub by combining ingredients and mixing well. Lightly dredge Ribeye steaks with Steak Spice. Place seasoned steaks on grill or bbq and cook to desired temperature, lightly basting steaks with Ancho Honey BBQ Sauce for the final 3 - 4 minutes of cooking. Place cooked steaks on serving plates or a platter and top with Crispy Fried Onions. Serve with additional Ancho Honey Barbecue Sauce.

Chef Larry’s Seasoned Flour
Yield: 1 cup

Ingredients:
1 cup Flour
2/3 tsp. Paprika
1/2 tsp. Granulated garlic
1/2 tsp. Salt
1/2 tsp. Fresh ground black pepper

Method:
Combine ingredients and mix well. Place in an airtight container and store until use. Use for coating for frying chicken, pork chops and fish.

Chef Larry's Ancho BBQ Sauce
Yield: 1 pint

Ingredients:
2 tsp. Olive oil
1/2 cup Onion, diced
1 tbsp. Garlic, chopped
1/4 cup Red wine vinegar
1 tsp. Ground cloves
1/2 tsp. Ground allspice
1/4 cup Cilantro leaves, chopped
1/4 cup Brown sugar
1/4 cup Honey
1/2 cup Ancho chile puree
8 oz. Tomato ketchup
2 tsp. Worcestershire sauce
to taste Salt
to taste Fresh ground black pepper

Method:
Heat olive oil in a sauce pan and sauté onion and garlic until translucent. Add the vinegar, cloves, allspice and cilantro and simmer until reduced by 1/2.
Add the brown sugar, honey, and Ancho chile puree, ketchup and Worcestershire sauce. Simmer for 15 minutes or until proper consistency is achieved.
Place in blender and puree until smooth. Adjust seasoning and chill.

Chef Larry’s Steak Rub
Yield: 3/4 cup

Ingredients:
2 tbsp. Ground cumin
1 tbsp. Ground black pepper
1/2 tsp. Cayenne pepper
1/4 tsp. Ground cloves
1/4 cup Paprika
1 tbsp. Granulated sugar
1 1/2 tsp. Salt
2 tsp. Granulated garlic

Method:
Combine ingredients and mix thoroughly. Store in an airtight container until use.

Chef Larry's Grilling Times for Steak
Steak Thickness: 3/4 - 1 inch)