HINES WARD STEAK
Hyde Park Prime Steakhouse Restaurant Recipe
4 (7 oz.) filets marinated overnight in 2 cups garlic infused oil
4 teaspoons Kosher salt, or to taste
2 teaspoons freshly ground black pepper, or to taste
8 tablespoons cracked black pepper
2 ounces Cabernet Butter ( recipe follows )
Remove the steaks from the marinade and let drain. Season the steaks evenly with salt and pepper.
Coat the edges of each steak in 2 tablespoons cracked black pepper. Heat a saute pan until it's smoking hot, then place each steak into the pan for 2 minutes on each side, until a nice crust forms on both sides of the steaks. Finish in a 350 degree oven for 5 to 6 minutes for medium doneness. Remove from the oven and serve, topped with Cabernet Butter.
Cabernet Butter:
4 tablespoons vegetable oil
1/2 cup diced shallots
1 cup Cabernet wine
8 ounces salted butter, at room temperature
Heat a skillet until it is smoking hot, and add the vegetable oil. Add the shallots to the oil and cook until they are browned and caramelized. Add the Cabernet and cook, reducing the wine until the skillet is almost dry. Let the shallots cool at room temperature for 1 hour. Puree the shallots in a food processor. Add the shallots to the softened butter, mixing until thoroughly combined.