Recipe of the Month
Executive Chef John Billings, CEC showcases the season and shares some of his favorite recipes.
[ Chef's Corner ]
If food is your passion, then you've come to the right place. Join Executive Chef John Billings, CEC behind the scenes of Eaglewood Resort & Spa's food and beverage operation as he shares what's new in the culinary world, what's in season and how it's inspiring him in the kitchen.
Find out what's fresh, get seasonal recipes that look as fabulous as they taste, learn simple ingenious tips for finessing everything from food prep to presentation, and get step-by-step instructions that make it easy to master techniques.
Check in each month for the latest recipe!
Feel the thrill of the grill with one of Chef Billing's favorite summertime recipes: T-Bone Steaks!
It's the season of smoking and searing, fire and spice, grillin' and chillin' and feeling the burn of homemade barbecue sauce passed down through ages of summer celebrations. The backyard grill is an American icon, honored each July by National Grilling Month.
This year, Chef Billings is getting his grill on with one of his favorite, classic Midwest grill recipes - the T-Bone Steak.
If you don't want to spend the time making this recipe at home, then visit us at Prairie River Restaurant to try this mouthwatering meat dish! During the month of July, we'll have 3 grill-centric specials for our guests to pick from.
"T-Boned" Prairie Supper Club Steak Recipe
"T-BONED" PRAIRIE SUPPER CLUB STEAK RECIPE - Serves 6
6 20 oz. Angus T-Bone Steaks
1 lb. Olive Oil
.5 oz. Garlic Cloves
.5 oz. Fresh Basil
.5 oz. Fresh Thyme
.5 oz. Fresh Rosemary
.5 oz. Whole Shallots
.5 oz. Kosher Salt
.5 oz. Freshly Cracked Black Pepper
1.5 bunches of Italian Parsley
Place all the marinade ingredients into a bain marie. A "bain marie" is essentially a hot water bath. It's used for cooking delicate foods and is a good technique to create a gentle, uniform heat around the food.
Here's how to make one: Place all the ingredients into a glass bowl and place the bowl over a pan of simmering water. Stir and heat until all ingredients are combined in the olive oil and start to break down from the heat.
Once warmed throughout, pour ingredients into a blender and mix until smooth consistency.
Rub herb marinade onto the steaks, and season with salt and pepper to taste. Place the steaks onto a char grill and cook to desired temperature. Cut off the New York Strip and filet portions away from the bone. Place the bone into a 350-degree oven and roast for 5 minutes. Cut the New York Strip into three pieces and arrange on the plate with the bone for a whimsical presentation and plating of this "T-Boned" steak!