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Cowboy Steak

11/14/2012
COWBOY STEAK
New Theatre Restaurant, 9229 Foster, Overland Park

2 Flank Steaks
Butter (as needed)

Rub:
1-cup fresh grated horseradish
2 Tbs. fresh-chopped oregano
¼ cup fresh chopped garlic
½ cup bourbon
1 cup light corn syrup
3 Tbs. kosher salt
¼ cup cracked black pepper

Combine all ingredients. Slather the flank steak by hand with the rub. Melt the butter in a hot skillet. Sear the flank steak on both sides over high heat. The rub will caramelize in the pan turning a dark brown color. Do not let the rub burn onto the pan. Finish cooking steaks to desired temperature in 300 degrees oven. Retain the pan drippings.

Sauce:
1 qt. Veal stock
1 qt. Heavy cream
½ cup bourbon
1 Tbs. light corn syrup
1 Tbs. Kosher salt

Drain excess butter from the skillet the flank steak was cooked in. Return to medium heat. Deglaze the skillet with bourbon being careful not to catch the alcohol on fire. Add the remaining ingredients and reduce by half. Add salt and corn syrup as necessary. The sauce should be both savory and sweet.

Yield: Approximately 8 servings