See below ingredients and instructions of the recipe
1 x Chili Corn Sauce * 5 tb Butter, unsalted
2 tb Oil, vegetable (or more) 2 tb Water
Salt 36 ea Scallions (white only)
6 ea Steaks, sirloin OR ** -- trimmed to 2 1/2"
6 ea Steaks, rib-eye **
* Recipe for CHILI CORN SAUCE follows in this packet.
** Steaks should be deboned and thoroughly trimmed (about 1/2 pound
each after trimming and deboning)
In a large skillet, heat the remaining 2 tablespoons of oil until
hot but not smoking. Working in batches if necessary, salt your
steaks lightly and sear them on both sides over high heat, about 1
minute per side.
Using tongs to hold the steaks, sear their edges.
Lower the heat slightly and continue to cook steaks, turning them
once, until rare (4 1/2 to 5 minutes total.)
Meanwhile, in a separate skillet, heat the butter and water,
shaking the pan until they are blended.
Add scallions and cook over high heat, shaking the skillet
constantly, until crisp-tender (about 2 minutes.)
Place a steak in the center of each heated serving plate. Warm
the chili corn sauce and adjust the seasoning to taste. Spoon some of
the sauce around each steak.
Place 3 scallions on each side of each steak like spokes from the
hub of a wheel (the steak is the hub.) Serve Immediately.
Source: New York's Master Chefs, Bon Appetit Magazine
: Written by Richard Sax, Photographs by Nancy McFarland
: The Knapp Press, Los Angeles, 1985
Chef: Larry Forgione, An American Place Restaurant, New York