RIB STEAKS WITH CRAB & BOTTARGA

Saturday Supper With wine, beer and spirit pairings by the LCBO’s Knowledge Resources Group.

Rib cuts are the steak lover’s dream. The surf portion here comes from two equally remarkable products: jumbo lump crab is a premium product available in cans at better fish shops. Bottarga, a Mediterranean favourite, can be found in well-stocked fish shops and gourmet stores (where it tends to be quite expensive), as well as Middle Eastern grocers (where it can be half the price). If unavailable in a shop near you, bottarga.ca is an excellent online source.

2 dry-aged, bone-in rib steaks, each 1 ⁄ inch (3 cm) thick

Salt and freshly ground black pepper

BOTTARGA BUTTER

⁄ cup (125 mL) unsalted butter, so ened, preferably Stirling Creamery Whey Butter 2 tbsp (30 mL) finely grated bottarga

1 tbsp (15 mL) finely grated lemon zest 1 tbsp (15 mL) finely chopped parsley

⁄ cup (150 mL) Phillips Jumbo Lump Crab Extra bottarga to garnish

One hour before you plan to cook the steaks, remove from fridge and season generously with salt and pepper. Let stand at room temperature.

Preheat a charcoal grill (or gas in a pinch) to high heat.

Meanwhile, combine all of the ingredients for the bottarga butter in a small pot; set aside.

Cook steaks for 1 minute, then give them a quarter turn and cook 1 minute longer; continue to do this for a total of 4 minutes per side to form an even crust (without grill marks) on medium-rare steaks. Remove steaks to a board and let rest for 5 minutes.

Place reserved butter mixture over low heat just until melted. Stir in crab to warm through, breaking apart some of the pieces as you go. Platter or plate the steaks, top with crab and butter. Finely grate extra bottarga overtop to garnish.

Serves 2 to 4

GRILLED SIRLOIN & MONKFISH WITH KILLER SAUCE

Top sirloin is cheap, lean and tender, but unlike rib steak it’s a bit shy on flavour. Here it’s served with monkfish, otherwise known as poor man’s lobster because, well, it’s sweet with a similar texture and costs a fraction of the price. The sauce, a riff on a classic Laotian one always served with grilled fish, brings it all together. The secret is the addition of fiery ground chipotle. If your cilantro was trimmed of its roots prior to purchase, don’t sweat about leaving them out.

1-lb (455-g) piece top sirloin, 1 inch (2.5 cm) thick Salt and freshly ground black pepper

⁄ cup (125 mL) firmly packed cilantro leaves and stems 2 green Thai chilies

6 scrubbed cilantro roots (optional)

6 cloves garlic

⁄ cup (60 mL) fish sauce

4 tsp (20 mL) sugar

Juice of 2 limes

⁄ tsp (2 mL) ground chipotle

12 oz (340 g) skinless monkfish, cut into

1 inch (2.5 cm) chunks

2 metal or soaked wooden skewers,

8 inches (20 cm) long

Peanut, grape-seed, or canola oil for brushing

One hour before grilling, remove the steak from the fridge and generously season with salt and pepper.

Meanwhile, combine the cilantro, chilies, cilantro roots (if using) and garlic on a chopping board; finely chop and add to a small bowl. Top with fish sauce, sugar, lime juice and chipotle. Give it a stir to dissolve sugar and set aside.

Preheat a charcoal grill (or gas if necessary) to high heat.

Thread the monkfish between the 2 skewers and brush with oil. Lightly season with salt and pepper.

Place the steak on the centre of the grill and cook 1 minute, then give it a quarter turn and cook 1 minute longer; continue to do this for a total of 3 minutes per side to form an even crust on medium-rare steaks. Remove to a board, tent with foil and let rest while cooking the fish.

Using a hand positioned a few inches over the grate, find the coolest spot on the grill

(it’s usually around the outer edges). Place skewers over this spot; turning from time to time, cook for 5 to 7 minutes, or until fish flakes easily and is opaque between the pieces.

Carve steak into slices, divide between 2 plates, and top each with a skewer of monkfish. Serve with the sauce.

Serves 2