The secret is an easy-to-prep topping that adds big flavor.
But it isnt always in the cards (or my budget) to eat at an upscale restaurant.
Bourbon Steak New Yorkfrom Chef Michael Mina is a beautiful restaurant located near Central Park in Manhattan.
Photo:Claudia Totir/Getty Images
I ate there a few months ago and was bowled over by the flavor in the meat.
Ive been thinking about that steak ever since and recently asked executive chef Bryan Ogden for his secrets.
Of course, starting withhigh-quality beefis the most important thing, he said.
But, a red wine compound butter is the finishing touch that takes his steaks over the top.
Butter is already delicious, so adding other delicious things only makes it better!
Compound butter is traditional on steak; it adds a luxe richness that complements every bite of the meat.
But its also fantastic spread on bread or served on top of roasted vegetables.
The extra step of reducing wine made for the most deeply flavored compound butter Ive ever tasted.
We use it on all of our steaks, and I’ve also used it on vegetables and fish.
(Thats restaurant cooking for you.)
It also calls for a combination of port and red wine.
Ive adapted the recipe to make it home cook friendly.
Heres how to make it:
Ingredients
3 oz.
red wine (about 13 cup)
2 Tbsp.
balsamic vinegar
1 Tbsp.
