BUTTER BOMBED CONNECTICUT STRIP STEAK, MADEIRA BRAISED CIPPOLONI ONIONS, JORDANS STEAK SAUCE
BY CHEF KEVIN COTTLE AND CHEF VAN HURD
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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This is our all time favorite soup, It is so simple, yet so decadent, it is an old classic that is perfect for this cold New England Weather.
INGREDIENTS: STEAK
| 2ea | Strip steaks (6 to 8 oz) |
| Salt and pepper |
INGREDIENTS: RESTING BUTTER
| 8T | Butter |
| 1/4c | Flat leaf parsley |
| 1T | Fresh squeezed lemon juice |
| 1T | Worcestershire sauce |
| 4ea | Garlic cloves chopped |
| 1tsp | Crushed red pepper |
INGREDIENTS: ONION
| 6ea | Cippolini Onions, peeled |
| 1T | oil |
| 1c | Madeira |
| 1/2c | Demi |
| 4sprigs | Thyme |
| 2T | Butter |
| to taste | Salt and pepper |
INGREDIENTS: JORDANS STEAK SAUCE
| 2c | Balsamic vinegar |
| 2T | Red win vinegar |
| 1/2c | Raisins |
| 1/2c | Yellow onion |
| 3ea | Garlic cloves |
| 2T | Dark brown sugar |
| 1/2tsp | Whole cloves |
| 1/2tsp | Cumin seeds |
| 1/2tsp | Celery salt |
| 1tsp | Fresh rosemary |
| 1ea | Anchovy fillet |
PROCEDURE: STEAK
- Heat grill for 15 min on high heat
- Pull steaks out of ice box and let come to room temp
- Combine all resting ingredients in saucepan and heat until butter is melted, place in deep dish and set aside
- Salt and pepper both sides and grill until proper doneness
- Let meat rest in butter mixture for 5 minutes
- Plate and serve
PROCEDURE: ONION
- Get Saute pan smoking hot with oil
- Place onions in saute pan, and get good color on both sides
- Add the Madeira, and cook off alcohol, then add demi, thyme salt, pepper and butter cover and cook 5 to 8 minutes on low heat until onions are soft and glazed over, serve with steak
PROCEDURE: JORDANS STEAK SAUCE
- Saute onions and garlic until well caramelized
- Add all other ingredients and reduce by half
- Strain through fine mesh strainer, serve with steak
Happy cooking!!!!
Chef Kevin Cottle and Chef Van Hurd
This recipe was featured on the 10/6/2010 episode of "Fox 61 Midday Chefs".
If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.
Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.
