Blackened Buffalo Rib Eye with Raspberry-Chipotle Butter

Home , Blackening (cooking), Seasoning

Cyan Magenta Yellow Black TJ125-7-2008 PO TS-Reata:Legendary Texas Cuisine W:9.25”XH:11.25” 175L 128g EX Gold East M/A Magenta (S)

76 Cyan Magenta Yellow Black

Blackened Buffalo Rib Eye with Raspberry-Chipotle Butter 54 Serves 6 $% Not only is the taste of buffalo fantastic, the meat is much lower in fat and cholesterol than either beef or chicken, and it contains more protein and fewer calories. Perfect Mashed Potatoes make a swell sidekick to this steak. We’re partial to the Roasted Garlic variation, because a mound of them is just right when paired with the sweet spiciness of the Raspberry-Chipotle Butter atop the rib eye. Because buffalo is so lean, we recommend cooking to a medium-rare temperature so the meat stays juicy and flavorful.

2 tablespoons oil, for sautéing Raspberry-Chipotle Butter 1⁄2 cup Reata Blackening Seasoning (page 136) Makes about 1 cup 6 (10-ounce) buffalo rib eye steaks Kosher salt It’s a good idea to make flavored butters in large Freshly ground black pepper batches and freeze for later use. Simply chill the 3⁄4 cup Raspberry-Chipotle Butter (As the mixture blended butter in the refrigerator for about 30 reheats, it will spread and flatten even more.) minutes, and then roll it into a medium-sized log on wax paper. Tightly wrap the log in the Preheat the oven to 300 degrees F. Dredge each wax paper, twist the ends closed, and freeze. steak in the Reata Blackening Seasoning, coat- When you’re ready to use the butter, remove ing generously on each side. Heat a large sauté from the freezer and slice off rounds as needed. pan over high heat and add the oil when hot. Don’t be afraid to experiment with your own Place each steak in the hot pan and briefly sear flavor combinations—the possibilities literally on high, just until the meat begins to caramelize, are limitless! only about 1 to 2 minutes. Turn, and sauté 1 to 2 minutes on the other side. 1 pound unsalted butter, softened to room temperature Finish the steaks in a baking dish in the pre- 1 chipotle pepper, seeded and minced heated oven until all the steaks are cooked to 1 shallot, peeled and minced your preferred temperature. Season with salt 1⁄4 cup fresh raspberries, puréed and pepper. Serve each steak warm, topped with 1 tablespoon kosher salt 2 tablespoons of Raspberry-Chipotle Butter. 1 tablespoon freshly ground black pepper

Place all the ingredients in a food processor, and blend until thoroughly incorporated.

77 TJ125-7-2008 PO TS-Reata:Legendary Texas Cuisine W:9.25”XH:11.25” 175L 128g EX Gold East M/A Magenta (S) 128g EX Gold East M/A 175L Cuisine W:9.25”XH:11.25” Texas TS-Reata:Legendary TJ125-7-2008 PO

77 Cyan Magenta Yellow Black

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1 ⁄ 33 cuptablespoons orange marmalade ground paprika MixPlace all all the the ingredients ingredients, together, except theand orange store in slices an 1⁄2 teaspoon ancho chili powder 1⁄2 tablespoon kosher salt airtightand sesame container. seeds, in a blender and mix until 1 ⁄ 14 teaspoontablespoon garlic onion powder powder combined well. Transfer the dressing to an air- 1 ⁄ 14 cuptablespoon white wine garlic vinegar powder tight container and add the oranges and sesame 2 ⁄ 13 cuptablespoon extra virgin cayenne olive pepper oil seeds. Shake vigorously and serve immediately, 2 tablespoons soy sauce 2 1⁄4 teaspoons freshly ground white pepper or refrigerate in an airtight container and shake 3 tablespoons sesame oil 1 1⁄2 teaspoons freshly ground black pepper well before serving. 2 tablespoons honey 1 1⁄2 teaspoons ground dried thyme 1⁄2 cup mandarin orange slices, canned 1 1⁄2 teaspoons dried oregano, crumbled 1 tablespoon sesame seeds TJ125-7-2008 PO TS-Reata:Legendary Texas Cuisine W:9.25”XH:11.25” 175L 128g EX Gold East M/A Magenta (S)

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