Ingredients Jump to Instructions ↓

  1. 2 (14-ounces) center cut dry 28-day aged prime strip loin Kosher salt White pepper Bordeaux Syrup, recipe follows Truffle Potato, Carrot Puree, recipe follows 750 ml Bordeaux Red Wine 1 cinnamon stick 2 star anise 2/3 cup honey (recommended: Savannah Bee Company Honey)

Instructions Jump to Ingredients ↑

  1. Preheat a grill over medium-high heat. Season prime strips generously with kosher salt and white pepper on both sides. Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Bordeaux Syrup, and Truffle Potato and Carrot Puree. A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results. Put all the ingredients in a stainless steel saucepan . Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle Bordeaux Syrup over steak.


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