From KC Originals
Executive Chef Patrick Williams of Pierpont’s at Union Station Restaurant uses a dry rub to add complex flavor to steak and completes the decadent dish with Grand Marnier butter.
Dry Rub Ingredients:
3 oz ancho chili powder
3 oz ground decaf coffee
3 oz brown sugar
3 oz mesquite smoked salt
1 oz ground black pepper
Grand Marnier Butter Ingredients:
1 lb unsalted butter, cut into small chunks
2 tsp vanilla extract
½ cup brown sugar
1 tbs kosher salt
pinch ground white pepper
2 vanilla beans, split, seeds scraped
1 shallot, julienne cut
1 bunch parsley, chopped
2 cups Grand Marnier
For dry rub:
- Combine dry rub ingredients thoroughly in a mixing bowl.
- Apply dry rub liberally on steak before grilling or searing in a pan on the stove.
- Use a lower heat below medium for cooking. High heat will burn sugar.
- Reduce Grand Marnier with vanilla bean, shallot, and brown sugar over medium heat until it reaches syrup consistency.
- Season Syrup with salt and vanilla extract.
- In mixer with paddle attachment, combine butter with syrup on low speed until liquid is absorbed into butter.
- Turn speed up to medium and whip for 1 minute.
- Return to low speed, add parsley, and mix thoroughly.
- Serve steak, cooked to desired consistency, with 1-2 spoonfuls of Grand Marnier butter on top.
Transfer excess dry rub to storage container with a lid, label, and store on shelf for up to 2 months. Store excess Grand Marnier butter in a sealed container for up to 1 week.