From: Executive chef Brian Massie, Brand Steakhouse at the Monte Carlo, Las Vegas. Yield: varies. as needed, 20-oz. Snake River Farms Tomahawk Ribeye steaks Balsamic Butter: 2 heads oven-roasted garlic 1 lb. butter, softend 1 Tbsp. salt 1 Tbsp. fresh ground black pepper 1 cup balsamic vinegar, reduced by half 1 tsp. fresh thyme, chopped 1 tsp. chives, chopped 1 tsp. parsley, chopped ΒΌ tsp. cayenne pepper Cut heads of garlic in half laterally, brush with olive oil and season with ...

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.