our bottom line may not look much like Warren Buffett’s, said the editors of Food & Wine. But it’s “easy to eat like an Omaha billionaire.” The chairman and CEO of Berkshire Hathaway loves steak and eats it twice a week. We asked several of the country’s best chef’s to create recipes inspired by his example.
Recipe of the week
Horseradish-and-Herb-Crusted Beef Rib Roast
John Besh, chef-proprietor of Besh Steak and three other gourmet restaurants in New Orleans, serves this dish with horseradish on the side. Besh opts to smear the roast with a horseradish, garlic, and herb butter, which bakes to form an irresistible crust.
2 sticks unsalted butter, softened
1 head of garlic, cloves coarsely chopped
1 cup prepared horseradish
¼ cup plus 2 tbsp chopped thyme
3 tbsp chopped rosemary
3 tbsp chopped sage
One 16-lb rib roast of beef
Salt and freshly ground pepper
Preheat oven to 325 degrees. In food processor, combine butter with garlic, horseradish, thyme, rosemary, sage; process to paste. Stand roast in very large roasting pan. Season generously all over with salt and pepper; set fatty side up. Spread horseradish-herb butter all over top. Bake for about 3½ hours, until instant-read thermometer inserted in center registers 125 degrees, for medium rare. Transfer roast to carving board to rest for at least 20 minutes or for up to 1 hour before serving. Serves 12.
Garlicky Herb-Rubbed Hanger Steaks
Chef Shea Gallante of Cru in New York City based this recipe on a classic Florentine dish called bistecca alla Fiorentina—a thick T-bone grilled rare over hot coals. Here, Gallante substitutes cheaper but equally flavorful hanger steak—which he thinks is an underrated cut—and rubs the meat with dried herbs, garlic, and paprika before cooking.
1½ tsp dried thyme
½ tsp dried rosemary
½ tsp dried marjoram
½ tsp dried oregano
1 head of garlic, cloves peeled and minced
Three 2-lb hanger steaks
2 tbsp sweet paprika
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
In mini food processor or spice grinder, combine dried thyme with dried rosemary, marjoram, oregano; blend herbs until powder forms. On work surface, rub minced garlic cloves all over hanger steaks; sprinkle them with sweet paprika. Dust steaks with powdered herbs, cover with plastic wrap; refrigerate at least 4 hours or overnight. Let steaks stand at room temperature for 1 hour before proceeding.
Light grill. Drizzle steaks all over with olive oil; season generously with salt and pepper. Grill steaks over medium-high fire until they are charred on outside and medium-rare on inside, about 12 minutes per side. Transfer steaks to carving board to rest for 15 minutes.
Working from both sides and using sharp knife, slice steaks against grain until you reach strip of gristle in center. Discard gristle. Arrange slices on platter and serve. Serves 8.
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