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Ancho Chili Coffee-Rubbed Steak with Grand Marnier ButterExecutive Chef Patrick Williams from Pierpont's at Union Station

Ancho Chili Coffee-rubbed Steak With Grand Marnier Butter
Posted: 11/1/2011


Executive Chef Patrick Williams of Pierpont’s at Union Station Restaurant uses a dry rub to add complex flavor to steak and completes the decadent dish with Grand Marnier butter.

Combine dry rub ingredients thoroughly in a mixing bowl. Apply dry rub liberally on steak before grilling or searing in a pan on the stove. Use a lower heat below medium for cooking. High heat will burn sugar.

For sauce, reduce Grand Marnier with vanilla bean, shallot, and brown sugar over medium heat until it reaches syrup consistency. Season syrup with salt and vanilla extract. In mixer with paddle attachment, combine butter with syrup on low speed until liquid is absorbed into butter. Turn speed up to medium and whip for 1 minute. Return to low speed, add parsley, and mix thoroughly.

Serve steak, cooked to desired consistency, with 1-2 spoonfuls of Grand Marnier butter on top.

Transfer excess dry rub to storage container with a lid, label, and store on shelf for up to 2 months. Store excess Grand Marnier butter in a sealed container for up to 1 week.

Pierpont's at Union Station


Dry Rub Ingredients

3 oz        ancho chili powder
3 oz        ground decaf coffee
3 oz        brown sugar
3 oz        mesquite smoked salt
1 oz        ground black pepper

Grand Marnier Butter Ingredients

1 lb          unsalted butter, cut into small chunks
2 tsp        vanilla extract
½ cup      brown sugar
1 tbs        kosher salt
pinch       ground white pepper
2              vanilla beans, split, seeds scraped
1              shallot, julienne cut
1 bunch   parsley, chopped
2 cups     Grand Marnier

steak, desired cut such as KC Strip or sirloin.

Cook Time: