Garlic-Rubbed Steak with Cabernet Shallot Butter Recipe

About: Executive Chef Trey Foshee uses fresh herbs and the strong tastes of garlic and red wine to produce a truly worthy steak. At George's California Modern, the Garlic-Rubbed Steak with Cabernet Shallot Butter is served alongside elegant truffled mashed potatoes and seasonal vegetables. Pair this dish with a red wine also to complete the experience.

Cook Tip: The quality of the steak matters in this dish. Chef Foshee uses naturally raised Niman Ranch beef, which is worth seeking for.

Recipe Info

Restaurant: George's California Modern | San Diego

Servings: 6
Prep Time: 2 hour(s) 15 minutes
Cuisine: Steak
Meal Type: Dinner
Main Ingredient: beef
Dish Type: Main Course
Cooking Method: Grill & Barbeque
Season/Occasion: Any Occasion
Dificulty: Moderate
Vegetarian: No



Rub garlic marinade (see recipe) over steaks and refrigerate at least 2 hours or overnight. Meanwhile, prepare cabernet shallot butter (see recipe) and set aside. Remove steaks from marinade and pat dry. Preheat a wood or charcoal grill. Season the steaks with salt and pepper and grill to desired doneness. Top each steak with a dollop of cabernet shallot butter. Serve with truffled mashed potatoes and seasonal vegetables, such as roasted carrots, wilted spinach, or sauteed mushrooms.

Garlic Marinade: Combine garlic, 1 tbsp. of thyme, parsley, bay leaves, chili flakes, and half the olive oil in the bowl of a food processor or blender. Puree until smooth. Add remaining olive oil and season well with salt and freshly ground black pepper.

Marinade will keep well refrigerated for up to two weeks.

Cabernet Shallot Butter: Combine shallots and wine in a small saucepan and reduce over medium heat until syrupy. Remove from heat and cool to room temperature. In a small bowl, beat together softened butter, wine mixture, 1 tbsp. of thyme, salt and freshly ground black pepper. Set aside until ready to serve.

The butter mixture will keep, refrigerated, for up to two weeks. Bring to room temperature before serving.


2 C. garlic marinade (see recipe) 6 12- to 14-oz. naturally raised New York steaks 1 1/2 C. cabernet shallot butter (see recipe) 1/2 C. garlic cloves, peeled 2 Tbsp. fresh thyme leaves 2 Tbsp. fresh Italian parsley leaves 4 each bay leaves 1 tsp. chili flakes 1 1/2 C. extra virgin olive oil 1/2 C. minced shallots 2 C. cabernet 1 C. unsalted butter, room temperature To Taste dash salt & freshly ground black pepper


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