Cowboy Steak
Former ‘Top Chef’ contestant Manuel Treviño serves steaks with sizzle at Marble Lane in Dream Downtown hotel
Read more: http://www.nydailynews.com/life-sty...downtown-hotel-article-1.982449#ixzz1efViFcWs
Former “Top Chef” contestant Manuel Treviño has found his dream job: grilling big-flavored steaks at Marble Lane in the lobby of the posh Dream Downtown near the Meatpacking District.
While many steak purists only use a sprinkling of salt and pepper before firing up their prime cut, Treviño, a Texas native, slathers his ribeyes with a combination of chilis.
Marble Lane’s signature Cowboy Steak “is a big, bold steak with lots of flavor, kicked up by a well-balanced chili rub and softened with a garlic-lemon butter” said Treviño, who has also worked at Lavo and Travertine.
Other beef options at Marble Lane, which features USDA prime sirloin steaks, include Carne Asada, which highlights Treviño’s experience with Mexican cooking. The Porterhouse Pizzaiola for Two has an Italian twist and is served with roasted peppers, grilled onions and tomatoes.
One should certainly leave room for the housemade desserts, such as warm chocolate doughnuts with poblaño chocolate sauce and Boston cream gelato, and mango cheesecake, brulee’d and served with Açai sauce and coconut gelato.
The restaurant, designed by New York-based Handel Architects, is nestled beneath 200 hand-blown round glass light fixtures. It also features perforated black Ferrari leather banquettes on the perimeter of the room, where your meals are served on marble tables of white Carrera that give tbe restaurant its name.
Click here for more information on the hotel or to book a seating at Marble Lane.
Recipe: Cowboy Steak
Ingredients
Chili Rub
1 cup Salt
1 cup Butcher grind black pepper
½ cup Onion powder
¼ cup Garlic powder
1 cup New Mexico red chili powder
½ cup Pasilla negro chili powder
¾ cup Ancho chili powder
½ cup Sugar
Roasted Garlic Heads served with Cowboy Steak
Whole garlic
4 oz Extra virgin olive oil
0.25 lbs Thyme sprigs
0.20 lbs Salt
0.20 lbs Pepper
Instructions
Chili Rub & Steak
1. Combine all ingredients in a large mixing bowl
2. Rub mixture generously on a cut of ribeye steak until its well coated
3. Grill to temperature desired – medium rare would be approximately 130 degrees (about 7 minutes per side)
4. Finish with butter and roasted garlic on the side
Roasted Garlic Heads served with Cowboy Steak
1. Preheat oven to 300°F
2. Slice only the tops off garlic head
3. In a pan, line up the garlic, cut side up
4. Sprinkle thyme sprigs throughout the pan
5. Sprinkle extra virgin olive oil all over garlic
6. Season top of garlic with salt and pepper
7. Cover pan with tin foil and roast garlic at 300°F for 25-30 minutes or until garlic is soft and just slightly golden brown
8. Remove pan from oven and uncover
9. Allow garlic to cool to room temperature
Read more: http://www.nydailynews.com/life-sty...downtown-hotel-article-1.982449#ixzz1efVmeYaf
Former ‘Top Chef’ contestant Manuel Treviño serves steaks with sizzle at Marble Lane in Dream Downtown hotel
Read more: http://www.nydailynews.com/life-sty...downtown-hotel-article-1.982449#ixzz1efViFcWs
Former “Top Chef” contestant Manuel Treviño has found his dream job: grilling big-flavored steaks at Marble Lane in the lobby of the posh Dream Downtown near the Meatpacking District.
While many steak purists only use a sprinkling of salt and pepper before firing up their prime cut, Treviño, a Texas native, slathers his ribeyes with a combination of chilis.
Marble Lane’s signature Cowboy Steak “is a big, bold steak with lots of flavor, kicked up by a well-balanced chili rub and softened with a garlic-lemon butter” said Treviño, who has also worked at Lavo and Travertine.
Other beef options at Marble Lane, which features USDA prime sirloin steaks, include Carne Asada, which highlights Treviño’s experience with Mexican cooking. The Porterhouse Pizzaiola for Two has an Italian twist and is served with roasted peppers, grilled onions and tomatoes.
One should certainly leave room for the housemade desserts, such as warm chocolate doughnuts with poblaño chocolate sauce and Boston cream gelato, and mango cheesecake, brulee’d and served with Açai sauce and coconut gelato.
The restaurant, designed by New York-based Handel Architects, is nestled beneath 200 hand-blown round glass light fixtures. It also features perforated black Ferrari leather banquettes on the perimeter of the room, where your meals are served on marble tables of white Carrera that give tbe restaurant its name.
Click here for more information on the hotel or to book a seating at Marble Lane.
Recipe: Cowboy Steak
Ingredients
Chili Rub
1 cup Salt
1 cup Butcher grind black pepper
½ cup Onion powder
¼ cup Garlic powder
1 cup New Mexico red chili powder
½ cup Pasilla negro chili powder
¾ cup Ancho chili powder
½ cup Sugar
Roasted Garlic Heads served with Cowboy Steak
Whole garlic
4 oz Extra virgin olive oil
0.25 lbs Thyme sprigs
0.20 lbs Salt
0.20 lbs Pepper
Instructions
Chili Rub & Steak
1. Combine all ingredients in a large mixing bowl
2. Rub mixture generously on a cut of ribeye steak until its well coated
3. Grill to temperature desired – medium rare would be approximately 130 degrees (about 7 minutes per side)
4. Finish with butter and roasted garlic on the side
Roasted Garlic Heads served with Cowboy Steak
1. Preheat oven to 300°F
2. Slice only the tops off garlic head
3. In a pan, line up the garlic, cut side up
4. Sprinkle thyme sprigs throughout the pan
5. Sprinkle extra virgin olive oil all over garlic
6. Season top of garlic with salt and pepper
7. Cover pan with tin foil and roast garlic at 300°F for 25-30 minutes or until garlic is soft and just slightly golden brown
8. Remove pan from oven and uncover
9. Allow garlic to cool to room temperature
Read more: http://www.nydailynews.com/life-sty...downtown-hotel-article-1.982449#ixzz1efVmeYaf
