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Two Steaks Feed Four
Formal Dinner

Two Steaks Feed Four (from Canal House Cooking Vol. No. 1)

Serves 4

Canal House Cooking recipes by Melissa Hamilton and Christopher Hirsheimer, adapted for Applegate Farms.

A thick-cut ribeye, on the bone, is the steak we like for grilling. The bone gives flavor and ballast; the thickness means you can put a good charry crust on the exterior before the interior becomes overcooked. Slather this steak with Parsleyed Butter just after you pull it off the grill, or serve it with Green sauce to be spooned on top at the table.

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    Two 2-3-inch thick, on the bone, ribeye steaks
    8 tablespoons softened butter
    3 garlic cloves
    1 shallot
    parsley bunch
    4 sprigs tarragon
    3 scallions
    3 cornichons
    1 tablespoon capers
    3 anchovy fillets
    Lemons - Meyer lemons
    3/4 cup extra-virgin olive oil
    2 tablespoons fresh lemon juice or white wine vinegar
    Salt, Kosher salt, and pepper
Two 2-3-inch thick, on the bone, ribeye steaks
Salt and pepper

Prepare a hot charcoal or gas grill. Meanwhile, tie each steak to its bone with kitchen string to make a nice neat package so that the meat cooks evenly and doesn’t pull away from the bone. Generously season both sides of the steaks with salt and pepper.
Grill the steaks over the hottest section of the coals until a good browned crust has developed on the first side, about 8 minutes. To ensure a good crust, resist the urge to move or fiddle with the steaks while they are cooking, but if flare-ups threaten to burn the meat, you’ve got to move it to a cooler spot on the grill. Turn the steaks and grill the second side for 5 minutes.
Move the steaks to a cooler spot on the grill to finish cooking them, turning occasionally, until the internal temperatures reach 120°F for rare, 130°F for medium-rare, and 140°F for medium, 5-15 minutes longer, depending on the thickness of the steaks and the desired doneness.

Pull the steaks off the grill and let them rest for 10-15 minutes. Cut the steak from the bone and slice the meat. Serve both the bones and the meat—you will be fighting over the bones!


“Butter seasoned like this used to be called “escargot butter” and we typically slather it on grilled steak, hamburger, chicken, fish, and poached vegetables and broil mussels on the half shell with it. We’re devoted to the Kerrygold salted Irish butter. It’s supple, rich, and salty.”

Parsleyed Butter

makes about 1/2 cup

8 tablespoons softened butter, preferably salted Irish or other high-fat European-style butter
1-2 cloves garlic, minced
1 shallot, minced
Half a bunch parsley, leaves chopped
Salt and pepper

Beat the butter in a bowl with a wooden spoon to make it smooth and a bit creamy. Add the garlic, shallots, and parsley, and season with salt and pepper. Stir and combine. The butter can be used right away, or covered and refrigerated for up to 3 days or frozen for up to 1 month.


“We’ve taken liberties here and embellished the classic piquant Italian green sauce, sale verde, with cornichons and preserved lemons. It’s a bit of an all-purpose sauce—delicious spooned over roasted, braised, or gilled meats as well as fish and vegetables (especially braised leeks and celery), and great dabbed on hard-boiled eggs. Make this sauce shortly before using, as it loses its fresh bright flavor if it sits longer than a few hours. Adding the vinegar or lemon juice at the last minute keeps the herbs from turning a dull green.”

Green Sauce

makes about 1 cup

Half a bunch parsley, leaves chopped
4 sprigs tarragon, chopped
3 scallions, chopped
3 cornichons, chopped
1 tablespoon capers
3 anchovy fillets, chopped
1 clove garlic, minced
Rind of half a preserved lemon, chopped
3/4 cup really good extra-virgin olive oil
2 tablespoons fresh lemon juice or white wine vinegar
Salt and pepper

Put the parsley, tarragon, scallions, cornichons, capers, anchovies, garlic, preserved lemons, olive oil, and lemon juice into a bowl and stir well. It may well be salty enough so taste the sauce first then season it with salt and pepper. Adjust the flavors with a little more vinegar or lemon juice if you want a brighter, sharper flavored sauce, or with more olive oil if you want it milder. 

 

Preserved lemons are typically rinsed before they are added to stews, tagines, soups, and couscous dishes. Only the rind is used and the pulpy flesh gets discarded. When our own preserved lemons are still new (aged between one month and about six months), we use both the rind and the flesh, not even bothering to rinse the lemons. The salty brine softens the rind until it is almost translucent and makes the flesh plump and supple. The longer the lemons cure, the saltier they get, so taste them first to decide how you will cook them. Preserved lemons will last up to 1 year in the fridge.

Preserved Lemons

Lemons, washed, preferably Meyer lemons
Kosher salt
Sterilized wide-mouth container with a tight-fitting lid

Cut the lemons (almost all the way through) into quarters, keeping them attached at the stem end. Working over a bowl, tamp the inside of each lemon with salt.Tightly pack the salt-filled lemons into the sterilized container. Pour more salt over the lemons and squeeze the juice from several fresh unsalted lemons into the container as you fill it up.

Store in the refrigerator. Turn container occasionally for the first few weeks to moisten all the lemons with the ever-accumulating salty brine. The lemons should eventually become submerged in this brine. If the brine doesn’t completely cover them after a month, use a metal kitchen spoon to gently press the lemons under the surface.