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Tomahawk Rib-eye Steak with Heirloom Tomato Salad, Duck-fat Fries, Cabernet Wine Salt

Author Mary Katherine Sharman // Photography by Marc Vaughn

Chef Kipp Bourdeau

Pine Creek Sporting Club
Okeechobee, FL

 

Steak

Ingredients & Directions

1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature.

2 Brush with olive oil and season with sea salt and course ground pepper.

3 Cook over medium heat and grill until desired readiness.

4 Set aside to rest.

 

Tomato Salad

Ingredients

1 pint heirloom cherry tomatoes, cut in half

1 red onion, sliced thin

2 cloves garlic, sliced thin

1 teaspoon white balsamic vinegar

1 tablespoon extra virgin olive oil

 

Directions

1 In a medium bowl, add tomatoes, onion, garlic, vinegar, and olive oil.

2 Season to taste with sea salt and pepper.

 

Fries

Ingredients

4 cups clarified duck fat

2 Idaho potatoes, peeled and cut into 2 X 1/4″ cubes

 

Directions

1 In a large stockpot, add duck fat and bring to 275 degrees. Carefully add potatoes and blanch for 4 to 5 minutes. Remove potatoes from duck fat and place on a plate lined with a paper towel.

2 Increase temperature of fat to 350 degrees. Place potatoes back into duck fat and cook until golden brown. Remove potatoes from oil and place on plate lined with paper towels, season with sea salt, and keep warm.

 

Salt

Ingredients

2 cups Cabernet wine

1/4 cup course ground sea salt

1 teaspoon sugar

 

Directions

1 In a medium-sized saucepot add wine, reduce over medium heat until a syrup-like consistency is achieved and wine is reduced to about 1/4 cup in volume. Remove from heat.

2 Add sea salt and sugar and stir well. Let cool.

3 Place salt mixture on a baking sheet lined with a non-stick mat. Let mixture dry overnight in a cool, dry place.

4 Place dried salt mixture in coffee grinder and pulse to a medium course consistency.

5 Set aside.

To serve, place rib-eye steak in the center of a large cutting board. Arrange tomato salad next to the steak, and fries on the opposite side. Sprinkle board with about 2 tablespoons of wine salt. Garnish with fresh herbs; serve immediately.

‘‘

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients & Directions for Steak
1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature.
2 Brush with olive oil and season with sea salt and course ground pepper.
3 Cook over medium heat and grill until desired readiness.
4 Set aside to rest.
Ingredients for Tomato Salad
1 pint heirloom cherry tomatoes, cut in half
1 red onion, sliced thin
2 cloves garlic, sliced thin
1 teaspoon white balsamic vinegar
1 tablespoon extra virgin olive oil
Directions for Tomato Salad
1 In a medium bowl, add tomatoes, onion, garlic, vinegar, and olive oil.
2 Season to taste with sea salt and pepper.
Ingredients for Fries
4 cups clarified duck fat
2 Idaho potatoes, peeled and cut into 2 X 1/4″ cubes
Directions for Fries
1 In a large stockpot, add duck fat and bring to 275 degrees. Carefully add potatoes and blanch for 4 to 5 minutes. Remove potatoes from duck fat and place on a plate lined with a paper towel.
2 Increase temperature of fat to 350 degrees. Place potatoes back into duck fat and cook until golden brown. Remove potatoes from oil and place on plate lined with paper towels, season with sea salt, and keep warm.
Ingredients for Salt
2 cups Cabernet wine
1/4 cup course ground sea salt
1 teaspoon sugar
Directions for Salt
1 In a medium-sized saucepot add wine, reduce over medium heat until a syrup-like consistency is achieved and wine is reduced to about 1/4 cup in volume. Remove from heat.
2 Add sea salt and sugar and stir well. Let cool.
3 Place salt mixture on a baking sheet lined with a non-stick mat. Let mixture dry overnight in a cool, dry place.
4 Place dried salt mixture in coffee grinder and pulse to a medium course consistency.
5 Set aside.
To serve, place rib-eye steak in the center of a large cutting board. Arrange tomato salad next to the steak, and fries on the opposite side. Sprinkle board with about 2 tablespoons of wine salt. Garnish with fresh herbs; serve immediately.

Tomahawk Rib-eye Steak with Heirloom Tomato Salad, Duck-fat Fries, Cabernet Wine Salt This article is published in the issue.
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Tomahawk Rib-eye Steak with Heirloom Tomato Salad, Duck-fat Fries, Cabernet Wine Salt

Chef Kipp Bourdeau
Pine Creek Sporting Club
Okeechobee, FL

Ingredients & Directions for Steak
1 Allow bone-in rib-eye steak (32 to 34 ounces) to come to room temperature.
2 Brush with olive oil and season with sea salt and course ground pepper.
3 Cook over medium heat and grill until desired readiness.
4 Set aside to rest.
Ingredients for Tomato Salad
1 pint heirloom cherry tomatoes, cut in half
1 red onion, sliced thin
2 cloves garlic, sliced thin
1 teaspoon white balsamic vinegar
1 tablespoon extra virgin olive oil
Directions for Tomato Salad
1 In a medium bowl, add tomatoes, onion, garlic, vinegar, and olive oil.
2 Season to taste with sea salt and pepper.
Ingredients for Fries
4 cups clarified duck fat
2 Idaho potatoes, peeled and cut into 2 X 1/4″ cubes
Directions for Fries
1 In a large stockpot, add duck fat and bring to 275 degrees. Carefully add potatoes and blanch for 4 to 5 minutes. Remove potatoes from duck fat and place on a plate lined with a paper towel.
2 Increase temperature of fat to 350 degrees. Place potatoes back into duck fat and cook until golden brown. Remove potatoes from oil and place on plate lined with paper towels, season with sea salt, and keep warm.
Ingredients for Salt
2 cups Cabernet wine
1/4 cup course ground sea salt
1 teaspoon sugar
Directions for Salt
1 In a medium-sized saucepot add wine, reduce over medium heat until a syrup-like consistency is achieved and wine is reduced to about 1/4 cup in volume. Remove from heat.
2 Add sea salt and sugar and stir well. Let cool.
3 Place salt mixture on a baking sheet lined with a non-stick mat. Let mixture dry overnight in a cool, dry place.
4 Place dried salt mixture in coffee grinder and pulse to a medium course consistency.
5 Set aside.
To serve, place rib-eye steak in the center of a large cutting board. Arrange tomato salad next to the steak, and fries on the opposite side. Sprinkle board with about 2 tablespoons of wine salt. Garnish with fresh herbs; serve immediately.

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