Bobby Flay's Grill It! - Bobby Flay [12]
Remove the steaks to a cutting board or platter, tent loosely with foil, and let rest for 5 minutes before slicing. Serve with the horseradish sauce on the side.
Grilled Filet Mignon with Fig–Cabernet Vinegar Glaze
With flavors ranging from sweet to tart to tangy to fruity, these vinegars have so many uses beyond vinaigrettes. Cabernet vinegar is made from cabernet wine that has been fermented and then aged in oak barrels. The robust flavor is perfect for adding to sauces and glazes and pairs beautifully with red meat.
Serves 4
5 tablespoons olive oil
3 shallots, finely chopped
2 cups cabernet vinegar or other red wine vinegar
1 cup dry red wine, preferably cabernet
6 dried figs
1 tablespoon chopped fresh thyme leaves, plus whole sprigs for garnish
2 tablespoons honey
Kosher salt
½ teaspoon coarsely ground black pepper
4 (8-ounce) filets mignons
Freshly ground black pepper
8 fresh figs, halved
Heat 1 tablespoon of the oil in a medium saucepan over high heat. Add the shallots and cook until lightly golden brown. Add the vinegar, red wine, dried figs, and thyme and cook, stirring occasionally, until the figs are soft and the liquid is reduced by half, 15 to 20 minutes.
Transfer the mixture to a food processor and process until smooth. Wipe out the pan, strain the mixture back into the pan, and place over high heat. Cook until the mixture is thickened, 5 to 7 minutes. Stir in the honey and season with ½ teaspoon salt and the coarse black pepper. Let cool.
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush both sides of the filets with 2 tablespoons of the oil and season with salt and freshly ground black pepper. Place on the grill and grill until golden brown and slightly charred, 4 to 5 minutes. Turn the steaks over and continue grilling until cooked to medium-rare, 3 to 4 minutes.
Transfer the steaks to a platter and immediately spoon some of the glaze over each steak. Tent with foil and let rest for 5 minutes.
While the steaks are resting, brush the fresh figs on both sides with the remaining 2 tablespoons oil. Grill the figs until they are soft and lightly browned, about 2 minutes per side.
Uncover the steaks, top with the figs, and garnish with thyme before serving.
Spice-Rubbed Rib Eye with Bar Americain Steak Sauce
The steak sauce at Bar Americain is, if I do say so myself, so good. It gets a complex, deep note of sweetness from molasses and honey and a nice sharp bite and popping texture from the mixture of whole-grain and Dijon mustards; and horseradish, which we all love with steak, gives it a familiar heat. Now, don’t worry that this dish will be too spicy, even with the quarter cup of ancho chile powder in the steak rub. Ancho chiles have a taste that I compare to a spicy raisin, and the rest of the rub’s ingredients come together to create a smoky, savory, and mouth-wateringly delicious steak. You’ll enjoy each and every last bite, no fire extinguishers needed.
Serves 4
¼ cup ancho chile powder
1½ tablespoons sweet paprika
2 teaspoons dried oregano
2 teaspoons ground coriander
2 teaspoons dry mustard
1 tablespoon plus 2 teaspoons kosher salt
2 teaspoons freshly ground black pepper
1 teaspoon ground cumin
4 (12-ounce) boneless rib-eye steaks
2 tablespoons canola oil
Bar Americain Steak Sauce (recipe follows)
Whisk together the ancho, paprika, oregano, coriander, mustard, 2 teaspoons of the salt, the pepper, and the cumin in a small bowl.
Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered, at room temperature.
Heat your grill to high.
Brush the steaks on both sides with the oil and season with the remaining 1 tablespoon salt. Rub 1 side of each steak with the spice rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 3 to 4 minutes. Flip the steaks over, close the cover of the grill, and continue cooking for 5 to 6 minutes for medium-rare.
Remove the