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Treat dad like royalty

Family Features | 6/15/2011, 5 p.m.

Barron of Ribeye with Royal Forest Butter
Serves 4
4--Omaha Steaks Ribeye Steaks
2 tablespoons-- olive oil
1 teaspoon--sea salt
1/2 teaspoon--black pepper, freshly ground
1 recipe--Royal Forest Butter

1. Preheat grill on high.
2. Blot steaks dry with a clean paper towel.
3. Brush steaks with olive oil and season with salt and pepper.
4. Grill steaks to desired doneness while searing the outside.
5. Just before removing the steaks from the grill, place a generous slice of Royal Forest Butter on each steak.
6. Let steaks rest 2 minutes, while butter continues to melt and then serve.

Royal Forest Butter
Makes 1/4 pound (6 to 8 servings)
1 ounce--shiitake mushrooms, dried, minced (can be found in produce section of grocery store)
1/4 cup--Worcestershire sauce
1/2 cup--unsalted butter, softened
1 tablespoon--garlic, freshly minced
Salt, to taste
1/4 teaspoon--black pepper, freshly ground

1. In a small mixing bowl, add minced shiitake mushrooms and Worcestershire sauce, mixing well until liquid is all soaked up by dried mushrooms. Add butter, garlic, salt
and pepper to mushroom mixture. Mix well until smooth.
2. Place the butter mixture in the middle of a large piece of plastic wrap. Form into a log and wrap tightly. Store butter in the refrigerator; it will keep for several weeks.
3. To use, unwrap butter and cut into coin shaped slices.

Count Strip Loin with Parmesan Crusted Crown
Serves 4
4--Omaha Steaks Strip Loin Steaks
1/4 cup--Dijon mustard
1 teaspoon sea salt
1/2 teaspoon--black pepper, freshly ground
1/2 cup--aged Parmesan cheese, finely grated
4 teaspoons Italian parsley, chopped

1. Blot steaks dry with a clean paper towel.
2. Coat steaks completely with Dijon mustard, using your hands.
3. Sprinkle both sides of steaks with salt and black pepper.
4. Sprinkle both sides of steaks with 1 tablespoon grated Parmesan cheese and pat down well to ensure it sticks.
5. Sprinkle both sides of steaks with 1/2 teaspoon parsley.
6. Steaks can be grilled, broiled or pan-sautéed in a non-stick pan to desired doneness.

Tip: Steaks may be prepared one day ahead of time and stored in refrigerator until ready to cook.