Page 11 - FEB 2021 Digial Edition

bbq delicacy
Steak Oscar
Ray Sheehan
Published Author BBQ Buddha Ray@BBQBuddha.com
For the Bearnaise Sauce:
Ingredients:
1⁄4 cup white wine vinegar
1⁄4 cup white wine
2 tbsp shallots, minced
3 tbsp fresh tarragon chopped; divided
1 1⁄4 tsp kosher salt, divided 1⁄4 tsp freshly ground black pepper, or more to taste
3 extra-large egg yolks
2 sticks unsalted butter, melted
For the Steaks:
Ingredients:
4 filet mignon steaks (6-8 oz. each)
1 bunch asparagus, trimmed
olive oil
kosher salt and ground black pepper, to taste
8 oz. lump crabmeat, picked over for shell pieces 1 tbsp butter, unsalted
Italian parsley, chopped
BBQ rub or Old Bay seasoning
Prepare the Bearnaise Sauce:
Combine the vinegar, white wine, shallots, 1 tablespoon chopped tarragon, 1⁄4 teaspoon salt and 1/4 teaspoon pepper in a small saucepan. Simmer over medium heat until the mixture is reduced by half, about 5 minutes. Cool slightly and transfer the mixture into a blender with the egg yolks and 1 teaspoon of salt. Blend until well combined, about 30 seconds. With the blender on, slowly pour the melted butter through the opening in the lid. Add the remaining 2 tablespoons tarragon and blend until just com- bined. Set aside and keep warm. If the sauce gets too thick upon standing you can adjust the consistency with a few drops of white wine or hot water before serving.
Prep the Steaks and asparagus:
Coat the steaks and the asparagus with a thin coat of olive oil and season with salt and pepper.
Fire up the grill:
Set up a charcoal grill for 2-zone cooking. Light a charcoal chimney, and when the edges of the charcoal at the top of the chimney begin to ash over, dump the pile of hot coals onto 1 side of the grill to form your hot side (direct cooking), leaving the other side empty to form your cool side (in- direct cooking), forming 2 zones.
Once the grill is ready place the steaks onto the grates over the direct heat zone and cook for about 5-6 minutes, (with the lid closed) rotating the meat 90 degrees halfway through to create cross hatch grill marks. Using a pair of tongs flip the steaks and grill for 4-5 minutes more depending on your preference for doneness. Transfer the steaks to a plate and let rest for 5 min- utes.
Grill the asparagus over the indirect heat
zone while you cook the steaks, about 8-10 minutes. Transfer the asparagus to a platter and loosely cover
with foil.
While the steaks are resting warm the crab meat:
Place the crab meat and 1 tblsp butter into a foil packet. Lay the packet of crab meat over the indirect heat side of the grill with the lid closed for about 5 minutes or until the crab is thoroughly heated.
To assemble:
Plate the steaks and layer with the grilled asparagus and crab- meat. Top with the bearnaise sauce, chopped parsley, and Old Bay or BBQ rub to serve.
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FEBRUARY 2021
BarbecueNews.com - 11