Archive for March, 2011
Good food and great memories are delivered hot and fresh whenever you dine at Morton’s The Steakhouse, and where every guest is a VIP! Plus you never know who you’ll run into – a popular celebrity, a local politician or one of your favorite NCAA players. At Morton’s, the options are endless.
Throughout March, Morton’s welcomed…
UConn Men’s Basketball Team
The Atlanta Braves
Rapper Gucci Mane
The Food Network‘s Robert Irvine
Boston Back Bay
“The Bachelorette’s” Chris Lambton
Miss Massachusetts 2011, Alida D’Angona
PGA Golfer Peter Jacobson
Actor Mekhi Phifer
America’s Next Top Model winner Eva Marcille
“Parenthood’s” Lauren Graham and Peter Krause
Entrepreneur Joe Francis
“Southland’s” Benjamin Mckenzie
Senator Kay Hagan
University of Georgia Men’s Basketball Team
Chicago Wacker Place
Blackhawks’ Marion Hossa
Cincinnati Carew Tower
Sports announcer Joe Buck
Orlando Magic team
Warriors’ Lou Amunson, Dorell Wright, Acie Law
Oklahoma City Thunder team
NBA’s Patrick Ewing
Rev. Robert A. Wild – President, Marquette University
Gerry McNamara – Assistant Coach, Syracuse University Basketball
Secretary of Defense Robert Gates
The St. Louis Blues team
Actor Ted Olson
Congresswomen Nancy Pelosi
Chicago Blackhawks team
Carolina Hurricane team
Actor G.W. Bailey
Cowboys’ Marion Barber
NHL hockey player Eddie Belfour
LA Kings team
NY Jets’ Ladanian Tomlinson
Entrepreneur Pete Coors
PGA Golfer Billy Andrade
Governor Dan Malloy
PGA Golfer Ian Woosnam
Los Angeles (Beverly Hills)
Fergie and Josh Duhamel
Mark Cuban- Owner of the Dallas Mavericks
Los Angeles (Figeroa)
Alvin Gentry – Head Coach Phoenix Suns
UFC’s Kenny Florian
Staind’s Aaron Lewis
Little Big Town
Amazing Race’s Reichen Lehmkul
Hornets’ Aaron Gray
Movie Producer Randall Emmett
Toronto Raptors’ Andrea Bargnani and Jose Calderon
Trailblazers’ Gerald Wallace
Mike Shanahan – Head Coach Washington Redskins
Dwayne “The Rock” Johnson
Spurs’ Gary Neal
Calgary Flames team
Sharks’ Joe Thornton
NHL’s Evgeni Nabokov
Winemaker Pio Boffa of Pio Cesare
Blackhawks game announcer, Eddie Olczwk
Baseball Hall of Famer Harmon Killebrew
Today’s “Wine Wednesday” features a very special wine…and a very special bottle! I’m talking about Charles Krug, Vintage Selection, Cabernet Sauvignon, 2006.
On Tuesday, March 22, I started a four-city Winemaker Dinner Series with Peter Mondavi, Jr. of Charles Krug Winery. This is our 9th year in partnership with Peter and Charles Krug, and I’m so proud to say we’ve collectively raised over $320,000 for the Make-A-Wish Foundation over the years!
At each wine dinner, held in a private dining room at Morton’s, we auction off a 27-Liter bottle (called a Primat) of Charles Krug, Vintage Selection, Cabernet Sauvignon, 2006. 100 percent of the winning auction bid is donated to that city’s local Make-A-Wish chapter. Time and time again, I see our guests eagerly participate in these live auctions, and there’s always such an exciting energy in the room. So far this year, we’ve seen 3 of the 4 wine dinners raise over $28,000. Our last wine dinner will take place this evening in Baltimore, where our guests are historically generous.
So what makes this 27-Liter bottle of wine so special? Well, let’s start with the size of the bottle itself. Primats are extremely rare bottles that are over three feet tall, weigh approximately 125 pounds and hold the equivalent of 36 750ml bottles of wine! You can learn more about Primats here.
Now let’s talk about the fine wine that’s housed in this special bottle. Charles Krug, Vintage Selection, Cabernet Sauvignon is the winery’s flagship wine and is crafted only when the vintage is optimum. The tasting notes on the winery’s website explain it as, “exhibiting aromas of black pepper, barrel spice and orange peel while soft supple tannins are married with ripe cherry and rich plum flavors.” Wine Enthusiast gave this wine 94 points and its review reads, “What a beautiful Cabernet. It’s dry and classically elegant, with sweet, ripe tannins, framing succulent blackberry, black cherry, violet, cedar and mineral flavors. Really a great wine for drinking now, and so balanced, it will easily negotiate a decade in the bottle.”
So not only are the winning bidders during this dinner series getting a rare and beautiful bottle, they’re also getting an incredible wine that will impress up to 100 of their closest friends—when and if they ever choose to share it!
I’m off to assist Mr. Mondavi decant the wine for tonight’s dinner. I anticipate that this could be one of the most successful dinner series we’ve seen so far and am already eager for next year! Make sure to follow @mortons on Twitter for a final update on this year’s series.
OCCUPATION: Regional Director of Operations
FIRST BITE: I grew up in Alexandria, Virginia, and earned a Hospitality and Tourism Management degree from James Madison University, which included studying at the Chinese University of Hong Kong for my sophomore year.
SECOND BITE: In 2005, I joined Morton’s as a day manager in our Tysons Corner location and was soon promoted to Assistant General Manager. Later I filled the roles of acting General Manager in Orlando, General Manager in Arlington and General Manager in Reston before being named Regional Director of Operations in March 2010.
SIMPLY THE BEST: I enjoy having the ability to sell the finest. It’s rewarding knowing you are on the top of your profession and that we work for a reputable name brand.
PRIME PHILOSOPHY: At Morton’s, we have a passion to share the best food and the best service with our guests. A lot of companies give lip service to these ideas and we deliver! I also enjoy the relationships I have developed with staff, managers and RSC (Restaurant Support Center). It makes going to work fun, not a job.
SIESTA 101: When I need a quick getaway, my partner and I enjoy golf, sailing, hiking, wine and unwinding at our favorite European locales.
GOOD ADVICE: Don’t ever let anyone tell you can’t do something. When someone tells you no or ‘you can’t do that,’ you better believe that you not only can make it happen, but you will make it the best!
Are you ready to take your career to the next level? Consider a rewarding restaurant and hospitality job at Morton’s The Steakhouse! Be More. Be Morton’s.
We hope you enjoyed the Broiled Sea Scallops we featured in last week’s issue of Fish Friday. Today, we’re featuring one of our guests’ favorites, the Shrimp Alexander! As Klaus Fritsch, co-founder of Morton’s and co-author of Morton’s Steak Bible explains, “This can be a main course, an appetizer or finger food at a cocktail party, with or without the Beurre Blanc.” This dish is so good, Klaus carried frozen shrimp in his suitcase when he went to visit his sister in Germany! He made Shrimp Alexander for her birthday party, and everyone loved it. Too bad they didn’t qualify for frequent flier miles!
Today’s Featured Recipe: Shrimp Alexander
18 fresh large shrimp (8/11 count), shells on
1 cup warm clarified butter
½ cups Alex’s Bread Crumbs (recipe included below)
1 ½ cups Beurre Blanc (recipe included below)
3 lemons, halved, for garnish
1. Preheat the oven to 450 degrees
2. Peel the shrimp as far as the tail; leave the tail shell intact. Devein the shrimp and rinse well. With a small, sharp knife, cut open the shrimp along the vein line approximately two-thirds of the way through the shrimp.
3. Put the warm, melted butter in one shallow bowl or deep plate and the bread crumbs in another. (Glass plates also work well.) Dip a shrimp in the butter and let the butter drip off the shrimp. Dip the shrimp in the bread crumbs and press the crumbs on the shrimp so that it is completely coated. Put the shrimp on a cutting board, cut side down, and press slightly to flatten and form a base so that the shrimp can stand upright. Bring the tail over the shrimp and insert the point between the tail fins into the thick end of the shrimp. Repeat with the remaining shrimp.
4. As each shrimp is prepared, set it, cut side down, on a foil-lined baking sheet. Pour any remaining butter over the shrimp. Bake shrimp for 12 to 13 minutes, or until cooked through and the bread crumbs are crisp and lightly brown
5. Spoon ¼ cup of Beurre Blanc on each of six serving plates. Top with three shrimp and garnish with a lemon half.
Alex’s Bread Crumbs
Makes about 2 cups
8 ounces firm white bread (4 to 5 slices)
5 teaspoons minced garlic
2 teaspoons minced shallot
2 teaspoons chopped fresh curly-leaf parsley
Salt and freshly ground white pepper
1. Slice the crusts from the bread and then cut the bread into large chunks. Discard the crusts or reserve them for another use.
2. In the bowl of a food processor fitted with a metal blade, grind the bread to fine crumbs. Transfer the crumbs to a mixing bowl.
3. Pat the garlic and shallot dry with a paper towel. Add to the bread crumbs and toss to mix. Add the parsley, toss, and season to taste with salt and pepper. Mix well. Use right away or store the bread crumbs in a tightly covered container for up to 24 hours.
Makes about 2 cups
1 teaspoon clarified butter or olive oil
1 large shallot, minced (about ¼ cup)
1/3 cup dry white wine
¾ cup heavy cream
¾ cup (1 ½ sticks) unsalted butter, softened
1 teaspoon fresh lemon juice
¼ teaspoon salt
Freshly ground white pepper
1. In a medium saucepan, heat the clarified butter over medium-low heat. Add the shallot and sauté for 2 to 3 minutes, or until it softens without coloring. Add the wine, raise the heat to medium-high, and bring to a boil. Reduce the heat and simmer for 3 to 4 minutes, or until the wine reduces and the liquid coats the bottom of the pan. Add the cream and simmer, stirring often, for 5 to 7 minutes, or until reduced by half.
2. Reduce the heat to low and begin adding the butter, a tablespoon at a time, whisking after each addition. Do not allow the cream to boil once the butter is added.
Enjoy this dish at home, or visit us at Morton’s and let us do the work for you! To make your reservation, please click here.
According to my calendar, we’re three days into Spring. According to the Weather Channel and my friends up north, it feels more like we’re in the thick of winter. It’s the time of year when green grass, budding trees and chirping birds can’t come soon enough. While we wait for the thaw, I wanted to recommend this great Petite Sirah for those colder evenings. (And starting in April, we’ll also be offering this wine on our new ‘Wine By the Glass’ list. Stay tuned for more information on this and the other featured selections!) And there’s no better comfort food when the “weather outside is frightful” than a good old-fashioned Prime Rib Roast, which happens to be today’s featured recipe.
Featured Wine: TWO ANGELS, PETITE SIRAH, HIGH VALLEY, 2007
If you’re a Petite Sirah fan, you’ll love the richness and power of Two Angels—from an appellation in Lake County. It’s dry and softly tannic, and notable for an explosion of blackberries, cassis, plums, chocolate, anise, black pepper and sandalwood
The grapes for Two Angels come from the renowned Shannon Ridge Vineyards, which has extremely volcanic, red pumice stone terroir. Hugging the mountain rims along the east edge of the High Valley AVA at close to 2,200 feet (the highest vineyards in California), the area is reminiscent of the Rhone Valley’s Crozes-Hermitage vineyards. All the grapes for this wine came from a vineyard with a slope of 40 degrees.
MORTON’S FOOD PAIRING:
Petite Sirah is a perfect grape for our rich steaks with spicy sauces such as Cajun Ribeye, Au Poivre and even Prime Rib with Horseradish. It also pairs well with rich chocolate desserts.
The label art for Two Angels was created by Jacob de Backer in 1591and the theme is the hilarity of inebriation and the trauma of the morning after. Excessive joy must be countered by equally excessive sorrow, with penitential atonement for pleasure. Somewhat related to the Oriental “yin and yang” concept; It was created as an allegorical warning to “use wine sparingly, or suffer the consequences.”
Featured Recipe: MORTON’S PRIME RIB ROAST
Serves 10 to 12
One 12- to 14-pound seven-rib aged prime rib
½ cup seasoned salt
About 4 ½ pounds rock salt
¾ cup Au Jus
1 to 1 ½ cups Whipped Horseradish (see recipe below)
1. A day before cooking the roast, season it on all sides with the seasoned salt. Transfer the roast to a pan. Cover with aluminum foil and refrigerate overnight.
2. Preheat the over to 325-degrees. Position the oven rack in the lowest position possible.
3. Remove the roast from the refrigerator about 1 hour before roasting and allow to come to room temperature.
4. Cover the bottom of a large roasting pan with the rock salt to a depth of about ½ inch. Put the roast on top of the rock salt and roast for 2 ½ to 3 hours for medium rare, or until the roast reaches the desired degree of doneness. The meat will be better done at the ends and rarer in the center.
5. Left the roast from the pan and set it on a cutting board. Let the meat rest at room temperature for 15 to 20 minutes before carving. Loosely tent the roast with aluminum foil to keep it warm.
6. Remove the lip of the roast- the portion on top of the bones in from of the eye- and discard. Starting with the small end, carve the roast into thick pieces. To serve, spoon some Au Jus onto a plate, if desired. Put a slice of meat on top of the sauce. Repeat to make as many servings as needed. Serve the horseradish on the side.
Makes about 3 ½ Cups
1 cup prepared horseradish
2 cups heavy cream
1 teaspoon Dijon mustard
¾ teaspoon salt
¾ teaspoon freshly ground white pepper
¾ teaspoon Tabasco sauce
1. Line a fine-mesh sieve with cheesecloth. Strain the horseradish for 2 to 3 minutes, or until reduced to ¾ cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract all the liquid.
2. In a mixing bowl, whip the cream with a wire whisk until it thickens to the consistency of sour cream. You can do this in an electric mixer set on medium-high speed, but watch carefully so that the cream does not overwhip.
3. Add the horseradish, mustard, salt, pepper and Tabasco sauce. Whisk until thickened using a wire whisk or electric mixer. The sauce should be moist and the consistency of whipped cream.
Refrigerate for at least 1 hour, then serve immediately or transfer to a covered storage container and refrigerate for up to 1 day.
I hope the enjoyment you get from Two Angels and our Prime Rib Roast will make the final stretch of winter a little more bearable.
There’s lots of excitement with this year’s NCAA Men’s Basketball Tournament as they march toward the Final Four. We now know the Sweet Sixteen teams as of yesterday’s action and there were some unbelievably exciting finishes…including Morehead State’s buzzer beater that broke the hearts of Louisville Cardinals fans all over the country (and certainly throughout Kentucky!). That game was topped by the biggest upset of the tournament so far, with Butler shocking the number one seed Pitt Panthers in crazy and dramatic fashion.
Morton’s is a big fan of the tournament off the court, too. Last week on St. Patrick’s Day, we saw the University of Georgia team dine at our Morton’s restaurant in Charlotte. The team was extremely gracious, and we enjoyed meeting the young men who were excited about their appearance in the Big Dance. Even though they lost their first-round game to the Washington Huskies, it was nice season for the Bulldogs in the SEC, winning 21 games this season.
Then on Friday night we had the coaching staff and players from University of Connecticut at our Morton’s restaurant in Arlington, VA. The Huskies of UConn proceeded to beat Cincinnati and advance to the Sweet Sixteen, when they’ll play against San Diego State.
On Saturday night we had Father Wild of Marquette University grace our Morton’s location in downtown Cleveland, and it was by divine right that Marquette defeated Syracuse to advance to the next round.
There’s much more drama to come this weekend, and Morton’s The Steakhouse will be there for all of it…showing the games in the bar, welcoming fans in our private dining rooms with large screens, and hosting the NCAA teams who come in for a well-deserved steak dinner. You may even hear a radio spot for Morton’s that is running in all NCAA Tournament games. Enjoy the rest of the action this week, and we’ll be back next week with some more thoughts about all the madness!
If you’d like more information about booking a private dining room with state-of-the-art audio-visual equipment to watch your team in the tournament, please contact the Sales and Marketing Manager at your preferred Morton’s location.
With a name like “Morton’s The Steakhouse,” it goes without saying that we’re best known for steak. (USDA prime-aged steak…the top 2% of beef available, to be more specific!) But we’re much more than that. We also offer incredible, succulent seafood options that will “wow” even the most die-hard of meat eaters! Over the next month, we’ll feature a new seafood recipe every Friday for our “Fish Friday” series.
We’ll ease in to it and start the series with our popular Sea Scallops wrapped with Bacon (don’t worry…you can easily ask your server to hold the bacon if you’d prefer). Kevin Weinert, our Senior V.P. of Operations, came up with this recipe after seeing something similar in a James Beard cookbook. He put his own special twist on the recipe, adding Apricot Chutney as a sauce, and voila! A decadent dish that’s delicious as an appetizer or a lighter entree.
Sea Scallops wrapped with Bacon
18 slices bacon (about 1 pound)
18 jumbo sea scallops (1 ¼ to1 ½ pounds), side tendons removed
6 tablespoons unsalted butter, melted
18 to 24 large leaves fresh spinach, stemmed, rinsed, and patted dry
6 tablespoons Apricot Chutney (recipe included below)
1. Preheat the oven to 450 F
2. Soak six 6-inch long bamboo skewers in cold water for 20 minutes.
3. Place a wire rack on top of a baking sheet, and spread the bacon out on the rack. Bake for 10 minutes, or until the bacon is lightly browned but still pliable enough to wrap around the scallops. (Alternatively, cook the bacon in two skillets over medium heat until lightly browned but still pliable.) Drain the bacon on paper towels. If not using immediately, wrap in a moist paper towel; this keeps it soft.
4. Wrap a slice of bacon around each scallop. Thread the scallops through the bacon onto the skewers leaving ½ inch between each scallop. There should be 3 scallops on each skewer. Cook immediately or cover and refrigerate until ready to use.
5. Pour the butter into a 9 x 13 – inch ovenproof dish large enough to hold the skewers in a single layer. Put the skewers in the dish and rotate in the butter to evenly coat the scallops, then lay the skewers flat in the pan. Roast the scallops for 4 minutes. Turn and roast for about 4 minutes longer, or until the scallops are opaque and the bacon crisps up.
6. Arrange three or four spinach leaves on each of six small plates. Carefully slide the scallops from the skewers using a fork or small, blunt knife and put three scallops on each plate on top of the leaves. Spoon a tablespoon of chutney beside the scallops. Serve garnished with lemon halves.
Note: Buy large, fresh scallops without any added preserving solution. Known as dry scallops, these fresh scallops are never bright white but instead are creamy to pale pink.
Makes about 3 cups
When you read through the ingredients for this sauce, you might wonder how this could be anything special. Try it! It has sweetness, saltiness and heat, and tastes great with scallops, pork and lamb, and on steak sandwiches. It would even taste good on a tuna sandwich.
1 tablespoon plus 1 teaspoon whole black peppercorns
2 cups prepared horseradish (16 ounces)
2 cups apricot preserves (one 18-ounce jar or a little more)
1. Put the peppercorns on a cutting board. Crush them by pressing down on them with the bottom of a heave saucepan.
2. In a fine-mesh sieve or another sieve lined with cheesecloth, strain the horseradish for 2 to 3 minutes, or until reduced to 1 tightly packed cup. Press on the horseradish with a spoon or squeeze the cheesecloth to extract the liquid.
3. In a small bowl, whisk the apricot preserves until smooth. Whisk in the strained horseradish and crushed peppercorns.
4. Serve immediately or transfer to a covered storage container ad refrigerate for up to 3 days.
Today, we raise our glasses for St. Patrick’s Day! In honor of this holiday, I wanted to share a recipe and pairing right out of our second cookbook, Morton’s The Cookbook. If you’re looking for something to do with your Paddy’s Day leftovers, this Corned Beef Hash recipe is perfect. As our co-founder, Klaus Fritsch, explains, “With the exception of the hash made from the recipe here, the best corned beef hash I have had was in the old-style New York delis. I modeled my version on taste memories from the many hashes I sampled over the years. For the best results, I suggest including the end pieces from the corned beef. To make this truly authentic and truly delicious, don’t leave out the poached eggs, which are a crowning glory.”
Featured Recipe: Corned Beef Hash
1 tablespoon sunflower or canola oil
1 large onion, finely diced (1 ½ – 2 cups)
½ cup finely chopped celery
1 pound cooked corned beef, chopped into ¼-inch dice (about 4 cups)
½ cup beef broth
½ teaspoon Worcestershire sauce
½ teaspoon freshly ground black pepper
2 cups ¼ inch diced potatoes
Vegetable oil cooking spray
4 large eggs
1. In a large saucepan, heat the oil over medium heat and cook the onion and celery for about 3 minutes or until softened.
2. Add the corned beef to the pan and cook for about 2 minutes. Add the beef broth, Worcestershire sauce, and pepper. Cover and simmer for about 10 minutes, adjusting the heat up or down to maintain a simmer.
3. Add the potatoes and cook, uncovered, for about 10 minutes or until the excess moisture evaporates and the flavors blend. Remove from the heat and set aside to cool. Cover and refrigerate for at least 4 hours or overnight.
4. Spray a large, nonstick sauté pan with cooking spray and heat the pan over high heat. Add the hash mixture to the pan and cook for 8 to 10 minutes or until heated through and lightly browned.
5. Meanwhile, poach the eggs or fry them sunny-side up.
6. Divide the hash among four plates. Slide the eggs on top of the hash and season with salt. Serve immediately.
To complement this dish, I recommend pairing it with a good Irish stout. The roasted malt and hops will blend with the flavors of the spiced corned beef without overpowering the eggs. A good local Chicago option is Goose Island Dublin Stout from the Goose Island Brewery…but if you can’t find that wherever you are, here’s a listing of three hundred Irish Stouts, along with ratings and reviews.
However you’re going to be celebrating St. Patrick’s Day, I wish you good food, good beer and good company.
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse
You don’t have to be a genius to appreciate Pi Day. Named after the Greek letter (π), Pi is the symbol for the ratio of the circumference of a circle to its diameter, or 3.1415926535. Pi Day is March 14 (get it?) and in honor of the mathematical “holiday” (and probably the only one, unless you consider Tax Day a reason to celebrate) all US Morton’s locations are celebrating this deliciously decadent day, along with our fellow math enthusiasts, with a sinful slice of our world-famous Key Lime Pie for only $3.14! You can thank Mr. Einstein for making math so sweet.
Still hungry? Checkout some of the sweet press Morton’s has received on Pi Day:
Urban Daddy; Slashfood.com (AOL); South Florida Sun Sentinel’s blog, “Sup”, and SF.FunCheap.com. Want more pie? Enjoy Doreen McCallister’s mouth-watering masterpiece “Celebrating The Pies of March” on NPR.
Welcome to “Wine Wednesday!” Today we’re featuring Orin Swift Cellars, “The Prisoner.” This is the flagship wine from Orin Swift and is available on Morton’s Wine by the Glass list at most locations. We’re pairing the wine with one of our guests’ favorite, the Cajun Ribeye.
Featured Wine: Orin Swift, “The Prisoner,” Napa Valley
The Orin Swift story is an interesting one and started as a dream for winery owner Dave Phinney while he was studying abroad at the University of Florence in Florence, Italy. As he explains on his website, “Like so many other college students I was at odds with what to do upon graduation. Fortunately for me, my roommate at the time was from an old wine family in the Sonoma valley and he had a great suggestion: “Why not get into the wine business? You seem to like wine.”
He went from Italy, to the University of Arizona where he was studying political science, to the heart of wine country, working his first harvest for the Robert Mondavi Winery. The next year, Dave explains, he “started Orin Swift Cellars with two tons of purchased Zinfandel grapes and as my wife likes to say, with one pair of shoes.”
He’s since produced quality wines, including the 2005 vintage of “The Prisoner.” It was rated #17 on the Wine Spectator’s “Top 100 of 2007!”
The 2009 vintage is explained as having a deep ruby hue that is nearly opaque. The flavor profile on their website says, “The aromas elevate from the glass starting with black currant, dark blackberry, cherry, and cassis rounded out by subtle hints of seasoned French and American oak. The entry of the wine is massive and leads into a lush middle framed by bright acid and supple tannins. The finish is long, lingering and filled with soft velvety tannins lasting for nearly thirty seconds.”
You can learn more here.
Food pairing for this wine includes Morton’s Cajun Ribeye or Prime Rib with Horseradish. The full mouthfeel of “The Prisoner” can handle the richer steaks like the New York Strip and the Ribeye. The tannins of the Zinfandel grape are softer than they would be in a Cabernet, so this wine will pair better with Morton’s spicier steak sauces.
Featured Recipe: Cajun Ribeye Steak
A Ribeye Steak should be well marbled and may or may not have a noticeable nugget of creamy fat embedded in the meat. When a ribeye is sold with its bone, it’s called a bone-in rib steak – and is delicious. You can use any Cajun Seasoning rub for this steak or try our blend. Apply the rub generously, working it into the meat with your fingers before submerging it in the oil to marinate overnight.
1 cup plus 2 tablespoons Morton’s Cajun Seasoning (recipe follows) or other Cajun Seasoning
Six 16-ounce aged ribeye steaks, each about 1 1/2 inches thick
4 3/4 cups flavorless vegetable oil, such as canola or safflower
6 tablespoons Au Jus (optional)
1. Put the Morton’s Cajun Seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small, heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
2. Pour the oil into the pan and add the steaks one by one. They should be covered with oil; add more if necessary. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
3. When you are ready to cook the steaks, remove from the oil and pat off excess oil with paper towels. The oil can flair on the grill or in the broiler. Set the steaks aside for 30 to 60 minutes at room temperature.
4. Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
5. If using a charcoal grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using a gas grill, grill for about 8 minutes. Turn, using tongs, and grill the other side for 8 to 9 minutes for medium-rare, or until the desired degree of doneness. If using the broiler, broil 4 inches from the heat source for about 8 minutes. Turn, using tongs, and broil the other side for about 8 minutes for medium-rare, or until the desired degree of doneness.
6. To serve, spoon some of the Au jus over the steaks, if desired.
Morton’s Cajun Seasoning
Makes about 2 1/2 cups
1/2 cup paprika
1/3 cup salt
1/3 cup freshly ground white pepper
1/3 cup garlic powder
1/3 cup onion powder
2 1/2 tablespoons dried thyme
2 1/2 tablespoons dried oregano
2 1/2 tablespoons freshly ground black pepper
2 1/2 tablespoons cayenne pepper
1. In a mixing bowl, stir together all the ingredients.
2. When mixed, transfer to an airtight container and store in a cool dark place. The Seasoning will keep for up to 3 months.
Note: You do not have to be perfectly precise when measuring these dried herbs. If you feel better with precision, 2 1/2 tablespoons equals 2 tablespoons plus 1 1/2 teaspoons.
Tylor Field, III
V.P. of Wine & Spirits
Morton’s The Steakhouse