Morton's Restaurant Group, Inc. owns and operates Morton's of Chicago, a high-end steakhouse restaurant chain aimed at a business clientele, and Bertolini's Authentic Trattorias, a smaller chain offering Italian specialties in a casual dining atmosphere. At the end of 1998 Morton's Restaurant Group owned and operated 43 Morton's of Chicago and 12 Bertolini's units. All Morton's of Chicago restaurants were similar in style, concept, and decor, and were located in retail, hotel, commercial, and office building complexes in major metropolitan areas and urban centers. Catering primarily to business-oriented clients, Morton's of Chicago had an average per person check of about $65 in 1998. The Bertolini's restaurants offered white tablecloth service, with an average per person check of about $20. Morton's Restaurant Group also held a minority of stock in two other restaurant chains, Mick's and Peasant.

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Rancher's Ribeye Steak



RANCHER'S RIBEYE STEAK
Morton's Steakhouse Copycat Recipe

Serves 6 people

Rancher's Rub:
1/2 cup ancho chile powder or pure chile powder
1/2 cup mild paprika
1/4 cup kosher salt
1/4 cup sugar
1 tablespoons freshly ground black pepper

Steaks:
6 (16 oz) aged rib eye steaks, each about 1 1/2 inches thick
4 3/4 cups flavorless vegetable oil, such as canola or safflower oil
6 tablespoons au jus, optional

In a mixing bowl, stir together the chile powder, paprika, salt, sugar and pepper. Transfer to a large, shallow glass or ceramic pan. You will have about 1 1/2 cups of Rancher’s rub. Remove the steaks from the refrigerator about 40 minutes before cooking. Lay the steaks, one at a time, in the dish and press the Rancher’s rub into each side of the steaks to cover completely. Remove the steaks and lightly pound each four to five times on both sides with a meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan. Set aside to marinate at room temperature for 35 minutes.

Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. The coals should be medium-hot for the charcoal grill.  The burners should be on high for the gas grill. Grill or broil for about 8 minutes. Turn using tongs and cook the other side for 8 to 9 minutes for medium-rare, or until desired degree of wellness. To serve, spoon some of the au jus over the steaks, if desired.

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