By Chefs Jordan Pinnick and Roy Bryant
Vernon’s First Coast Kitchen & Bar
DRY-AGED STEAK
Ingredients:
2 12 oz. ribeye, skirt, or New York strip steak
6 T. Koji rice, finely blended
Procedure:
1. Coat steak with koji rice and place in a plastic bag.
2. Place in refrigerator for three days.
3. When ready to grill, run the steak under cold water to remove the koji rice.
4. Season the steak with a splash of extra virgin olive oil, salt, and freshly ground pepper.
5. Place the steak on the grill, moving four times to create diamond marks on the steak, about one minute on each turn. Cook until an internal thermometer reads 120 degrees.
6. Remove from heat and let rest 3-5 minutes before slicing.
MUSHROOM RAGU
Ingredients:
2 c. mushrooms, cleaned and torn
2 c. medium diced bell peppers (green, yellow, red)
2 c. cherry tomatoes
2 T. minced garlic
1 c. chopped green onion
2 T. finely chopped thyme
2 T. basil, chiffonade
4 T. sherry vinegar
4 T. extra virgin olive oil
Salt and pepper to taste
Procedure:
1. Bring a large sauté pan to a very high heat and add oil. Add mushrooms and sauté until golden brown.
2. Remove mushrooms from pan and add peppers. Sauté until golden brown.
3. Sauté tomatoes until blistered.
4. Add garlic and green onions, remove after a few seconds, and add peppers, onions, and garlic to mushrooms. In a bowl, add sherry vinegar, EVOO, basil, thyme, and salt to mushrooms, onions, peppers, tomatoes, and garlic.
5. Taste for adjustment on seasonings and set aside.
ROSEMARY HONEY
Ingredients:
2 Sprigs chopped rosemary
2 c. honey
Procedure:
1. In a small pot, add honey and simmer on stove.
2. Chop two sprigs of rosemary and add to honey.
3. Simmer on low heat for around 10 minutes, and once cooled, use freely.
POTATOES
Ingredients:
4 c. marble “Peewee” potatoes
4 T. Kosher salt
4 c. water
1 T. butter
1 T. extra virgin olive oil
Procedure:
1. In a small pot, boil potatoes in salted water until tender and remove from heat.
2. Shock potatoes in an ice bath and remove once cooled.
3. When making the potatoes, pan fry, use a traditional fryer, air fry or roast on high heat around 425 degrees with extra virgin olive oil.
4. Once potatoes are crispy, toss in a bowl with a tablespoon of butter, rosemary infused honey, and a pinch of salt for final adjusted seasoning to create a perfectly crispy, sweet, and salty potato.
TO SERVE
1. Place potatoes on a plate.
2. Slice the steak on a bias and against the grain.
3. Place steak on top of potatoes.
4. Finish with the mushroom ragu and microgreens.
Serves Two
