Directions

Caper-Anchovy Lemon Butter

1. Process all ingredients in a blender until well combined
2. Turn out onto wax paper or parchment paper and form into a long roll (a log)
3. Twist the ends of the paper and chill or freeze if not using right away
4. Slice the butter and top the steaks with it as you remove the steaks from the heat and are plating them
5. This steak butter will melt over and around your beef and act much like a sauce in enhancing the entrée and its presentation. If you wish to speed up the melting process, cut the butter pieces from the frozen log in advance of the steaks being ready and keep them at room temperature and then top the beef steaks when plating.

Béarnaise Sauce

1. Combine wine, vinegar, herb stems, shallots, and black peppercorns in a small saucepan. Bring to a simmer over medium-high heat and lower heat to maintain a gentle simmer. Cook until reduced to about 1 1/2 tablespoons of liquid, about 15 minutes. Carefully strain liquid through a fine mesh strainer into a small bowl, pressing on the solids with the back of a spoon to extract as much liquid as possible.
2. Combine wine reduction, egg yolk, and a pinch of salt in the bottom of a cup that barely fits the head of an immersion blender. Melt butter in a small saucepan over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1-cup liquid measuring cup.
3. Place head of immersion blender into the bottom of the cup with the wine reduction and turn it on. With the blender constantly running, slowly pour hot butter into cup. It should emulsify with the egg yolk and wine reduction. Continue pouring until all butter is added. Sauce should be thick and creamy. Season to taste with salt. Whisk in chopped tarragon. Serve immediately, or transfer to a small lidded pot and keep in a warm place for up to 1 hour before serving. Béarnaise cannot be cooled and reheated.

How To Cook A Cowboy Steak

1. Preheat grill on high heat.
2. Remove thawed steak from packaging and place onto a cutting board.
3. Drizzle steak with oil and season with salt and pepper to taste.
4. Place steak over the hottest part of the grill. Sear on each side for about seven to ten minutes.
5. Once seared, move to lower heat and allow the steak to finish cooking through. This should take about 11-15 minutes on each side. For medium-rare, don’t cook any more than 130-degrees internally using a meat thermometer.
6. Remove steak from grill and allow to rest for 5-10 minutes. Enjoy!

How To Steam Lobster

1. Use a pot large enough to comfortably fit the lobsters with two inches of water above them.
2. Add 2 tablespoons of sea salt for each quart of water.
3. Bring the water to a rolling boil and put the lobsters in one at a time. Return to a boil as quickly as possible, with the lid tightly closed on the pot.
4. The lobster should be steamed for 7 minutes per pound for the first pound. Add 3 minutes per pound for each thereafter.
5. Remove lobsters from the pot and place in a large bowl to cool for five minutes before cracking.
6. Top with Caper-Anchovy Lemon Butter and fresh parsley