Sliced Creekstone Farm Ribeye with David Burke's Primehouse Steak Sauce Dip
4 cups blended oil
1 Tbsp roasted garlic puree
1 Tbsp dry mustard
1 Tbsp coarsely ground black pepper
1 Tbsp cayenne pepper
1 tsp coarse salt
3 Creekstone Farms Dry Aged Prime Rib Eyes
Freshly ground black pepper
Combine the blended oil with the garlic puree, dry mustard, coarse pepper, cayenne and 1 tsp salt in a shallow non-reactive pan large enough to hold the steaks. Add the steaks, turning them once to coat each side with the marinade. Cover the meat with plastic wrap and allow it to marinate, turning occasionally, for 3 hours.
Preheat and oil the grill. Remove the steaks from the marinade, season them with salt and pepper, and place them on the preheated grill. Grill each for 5 to 6 minutes per side for medium-rare.
Let cool. Slice each steak into one inch x three-inch strips.
David Burke's Steak Sauce Dip
1 bottle David Burke's Primehouse “Prime” Steak Sauce
1 cup sour cream
Combine 1 cup sour cream with ½ cup steak sauce.
Serve steaks aside dip and serve.
DA Bears Sizzling Bacon
8 slices thick cut bacon
½ cup honey
1 Tbsp grain Dijon mustard
1 tsp dry mustard
½ cup maple syrup
1 cup beer
Preheat oven to 300 degrees.
Lay bacon on sheet pan on parchment paper. Cover with one more sheet of parchment paper. Bake at 300 degrees for 14 to 15 minutes.
Bring honey and maple syrup mixture to a boil. Caramelize. Add beer and reduce by ½. Then add mustard.
Take top sheet of parchment paper off bacon. Baste in honey mixture. Return bacon to oven and turn temperature to 275 degrees until bacon is crispy.
Blazing across distinctions between chef, artist, entrepreneur, and inventor, David Burke is one of the leading pioneers in American cooking today. You can learn more about his cooking, and his restaurants on his website at www.davidburke.com.