Ocean Prime Phoenix demonstrates steak dinner for Labor Day - FOX 10 News | fox10phoenix.com

Ocean Prime Phoenix demonstrates steak dinner for Labor Day


Looking to escalate your Labor Day weekend meal from the usual burger?

Ocean Prime Phoenix's Chef Jagger Griffin teaches us how to make filet mignon, black truffle macaroni and cheese and glazed carrots.

Ocean Prime Phoenix
CityCenter of CityNorth
5455 East High Street
Phoenix, AZ 85054


Ocean Prime Steaks
Serves: 4
Steak Dust
1 tablespoon iodized salt
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon black pepper, finely ground
Mix salt, garlic powder, onion powder and black pepper until thoroughly combined.
Steak Butter
¼ pound butter, softened
½ tablespoon shallots, minced
½ tablespoon roasted garlic, pureed
½ teaspoon rosemary, minced
½ teaspoon thyme, minced
½ teaspoon parsley, minced
In a small skillet, sweat shallots in one tablespoon butter until soft. Cool to room temperature.
In a Kitchen Aid mixer, blend remaining butter, shallots, garlic puree, rosemary, thyme and parsley until smooth.
Prime Steak
Four prime cuts of steak
4 ounces olive oil
Steak Dust
Steak Butter
1 sprig fresh rosemary
Season meat with olive oil and steak dust. Broil to 1,200 degrees Fahrenheit.
Brush steak with one tablespoon Steak Butter, and garnish with fresh rosemary.
Ocean Prime Black Truffle Mac and Cheese
Serves: 4
12 ounces large macaroni
8 ounces heavy cream
2 ounces light beer
4 ounces Velveeta cheese, shredded
2 ounces Tillamook Cheddar cheese, shredded
2 ounces Swiss cheese, shredded
Kosher salt, to taste
Ground white pepper, to taste
6 slices black truffle
2 teaspoons white truffle oil
2 tablespoons Parmesan, shredded
In a large skillet, bring cream and beer to a boil. Add Velveeta, Tillamook Cheddar, Swiss and macaroni.
Simmer until hot throughout. Season to taste with salt and white pepper.
Transfer to a small side dish. Top with black truffles, white truffle oil and Parmesan.
Ocean Prime Glazed Carrots
Serves: 4
1 pound carrot rounds, sliced 1/8 inch thick
1 teaspoon sugar
¾ cup water
1 tablespoon butter
Kosher salt, to taste
White pepper, ground, to taste
¼ teaspoon chives, minced
In a large sauté pan over medium-low heat, add carrots, sugar, water and butter. Cook until tender, constantly moving pan for even glazing.
Once hot, season with salt and white pepper to taste. Remove from heat and garnish with minced chives.

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