For many customers, steaks elevate the dining experience. Steak can be a splurge food for celebrations, or a more frugal menu choice, depending on portion size and preparation style. This month's recipe inspirations run the gamut. Brand Steakhouse at the Monte Carlo in Las Vegas char-grills its steaks and features signatures such as the tomahawk ribeye. After grilling, the ribeye is presented with balsamic butter and two signature sauces — black peppercorn cream and house Worcestershire. Bigger is better here, whether it's a 120-oz. Porterhouse steak for six, the 18-oz. veal porterhouse, or the 20-oz. tomahawk ribeye. You'll find the latter on our recipe pages.
Another ribeye idea comes from Seasons at Rose Creek in Fargo, ND. The Peanut-Marinated Steak, presented with Asian slaw, won first prize, entree category, in the 2008 Peanut Advisory Board Chef Recipe Contest. For a new take on the one-dish meal, consider the Sizzling Steak-Stuffed Idaho Potato recipe from Elias Iglesias of Morton's, the Steakhouse in New York City. A 16 to 20-ounce potato is stuffed with cheese and sirloin steak strips, and topped with fried onions. You'll find the recipe on the pages that follow.
