 Summary
Everybody likes choices and this recipe is full of them. Plan ahead on this one, but oh so worth it. The Cowboys at your house are going to enjoy this one and all of your efforts.
Cookware used in Recipe
 12 Quart Stock Pot with Cover View
 16 Quart Stock Pot with Cover View
 Kitchen Kutter View
 1 Quart with Cover View
 4 Quart Sauce Pan with Cover View
Prep Time
90 Minutes
Servings
12 - 14
12 Large Steaks
Ingredients: 2 cups Creole seasoning 2 cups vegetable oil 4 (14 to 15-ounce) bone in Ribeye steaks 4 (14 to 15-ounce) T-bone steaks 4 (14 to 15-ounce) Top sirloin steaks 2 cups Bearnaise sauce, recipe follows 2 cups Worcestershire sauce, hot, recipe follows 2 cups Mushroom Demi-Glace, hot, recipe follows
Bearnaise Sauce Ingredients: 3 Tbls white vinegar 3 Tbls. white wine 10 peppercorns, crushed 2 Tbls. finely chopped shallots 1 Tbl. chopped tarragon 1 Tbl. water 3 egg yolks 1 cup unsalted butter, melted Salt Freshly ground black pepper 1 Tbl. finely chopped parsley leaves
Bearnaise Sauce Directions: In a 1 Quart Sauce Pan, combine the vinegar, wine, peppercorns, shallots, and tarragon. Bring the liquid to a boil and reduce to 1 tablespoon. Add 1 Tbl. of water. Add the egg yolks and whisk, over low heat, until frothy, about 3 to 4 minutes. In a steady stream, add the butter until the sauce thickens. Season with salt and pepper. Strain the sauce through a chinois and set aside. Garnish with the parsley leaves. Yield: about 1 cup
Worcestershire Sauce Ingredients: 2 Tbls. olive oil 7 onions approx. 6 cups ,coarsely chopped 5 jalapenos, with stems and seeds, chopped (¾ cup) 2 Tbls. minced garlic 2 tsps. freshly ground black pepper 4 cans (2 ounces each) anchovy fillets ½ tsp. whole cloves 2 Tbls. salt 2 whole medium lemons, skin and pith removed 4 cups dark corn syrup 2 cups Steen's 100 percent Pure Cane Syrup 2 quarts distilled white vinegar 4 cups water ¾ pound fresh horseradish, peeled and grated (about 3 cups) *Note: Use the Kitchen Kutter to grate the horseradish, make life easier Canning Jars will be needed
Worcestershire Sauce Directions: Combine the oil, onions, and jalapenos in the 12 Quart or 16 Quart Stock Pots over high heat. Saute for 2 to 3 minutes, or until slightly soft. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water, and horseradish and bring to a boil. Reduce the heat and simmer, stirring occasionally, for about 6 hours, or until the mixture barely coats a wooden spoon. Strain. Spoon the hot mixture into 3 hot sterilized pint size jars, filling to within ½ inch of the top. Using a clean damp towel, wipe the rim and fit with a hot lid. Tightly screw on the metal ring. Process in a hot water bath for 15 minutes. Using tongs, remove the jars, place on a towel, and let cool. Test the seals. Tighten the rings. Store in a cool, dark place. Let age for at least 2 weeks before using. Can be stored in the refrigerator in a covered jar or bottle indefinitely. Refrigerate after opening. Yield: about 1 gallon
Mushroom Demi Glace Ingredients: ¾ cup finely chopped shallots 2 Tbls. unsalted butter 4 cups coarsely chopped assorted exotic mushrooms 3 cups veal demi glace 1 Tbl. chopped fresh Italian parsley ¼ tsp. salt ⅛ tsp. pepper 8 Tbls. unsalted butter 1 cup slivered almonds, toasted Salt, as needed Pepper, as needed ¾ cup Alouette Crème de Brie Cheese Spread
Mushroom Demi Glace Directions: Heat 4 Quart Sauce Pan over high heat; add shallots and butter. Sauté 3 to 4 minutes or until translucent, stirring occasionally. Add mushrooms; cook 4 minutes or until mushrooms are tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer until reduced to 3 cups. Adjust seasonings. Keep hot until ready to use Yield: about 3 cups
General Directions: In a mixing bowl, combine the Creole seasoning and the oil. Mix well. Smear each steak with the rub. Allow the steaks to sit for at least 1 hour. Preheat the grill. Place the steaks on the grill and cook for 6 to 8 minutes on each side for medium rare. Remove from the grill and let rest for at least 5 minutes before serving. Serve the steaks with the sauce of your choice. |
