Rib cap steak

Ingredients

• Rib cap, whole
• Red wine shallot butter, softened (recipe below)
• Salt
• Pepper
• Upland cress, to garnish
• Extra virgin olive oil
• Steak sauce, to garnish (recipe below)
• + 22 more ingredients
• • 150 milliliters Port
  • 150 milliliters red wine
  • ½ cup shallots, finely chopped
  • 1# butter, softened
  • 1 cup orange juice
  • 1 cup dates, pitted and chopped
  • ½ cup soy sauce
  • ½ cup white wine vinegar
  • 4 tablespoon Dijon mustard
  • 2 tablespoon brown sugar
  • 2 tablespoon grated orange peel
  • 8 tablespoons ketchup
  • ¼ teaspoon cayenne pepper, or to taste
  • 2 cups corn, cut from cobb
  • 2 cups blanched Fava beans
  • 2 cups blanched English peas
  • 2 cups blanched sugar snap peas, cut to ½” pieces
  • 1 cup raw diced red bell peppers
  • 2 cups green beans, cut to ½" pieces
  • 24 ounce slab bacon, cut into ½” thick slices
  • 1 cup truffle butter
  • S&P to taste

To make the red wine shallot butter, mix red wine and port, and reduce by ¾, to about 75 milliliters. Add shallots to warm reduction. In a Kitchen-Aid with the paddle attachment, cream the butter to a soft consistency, then slowly add wine & shallot mixture and continue to paddle until well incor...

View full recipe at SpringPad