|(c) Heidi Geldhauser|
Happy June, my dear readers! Did you know that June is National Steakhouse Month? Well now you do, which is cause enough for celebration in my book.
And may I suggest celebrating at STK: Throughout the summer, but particularly for National Steakhouse Month, the modern Atlanta steakhouse is unveiling a new seasonal menu, including starters, entrées and cocktails that are perfect for hot summer weather.
|Seared sea scallop BLT, one of the new appetizers (c) Heidi Geldhauser|
|One of the new entrees: Roasted rack of lamb with spring peas & white asparagus (c) Heidi Geldhauser|
|Another seasonal entree: Yellowfin tuna with mushroom cream & truffle jus (c) Heidi Geldhauser|
One of these new entrées is the 8-oz prime ribeye cap, one of the richest, rarest and most prized cuts of steak. It’s served with a green garlic butter sauce and pickled mushrooms, and exclusively on Belly of the Feast, STK is giving you the recipe!
Not the whole recipe, of course (STK can’t give away all its secrets), but below is the recipe for the mouthwatering sauce, which can be used to top off any steak you make at home. If you want the ribeye cap, get your butt down to midtown and snag one at STK while it lasts!
STK's Green Garlic Butter
5 lbs butter, at room temperature
15 bunches flat-leaf parsley
3 oz garlic, micro-planed
10 lemons, zested
Salt to taste
Pick and wash parsley and place in a food processor with salt. Process until liquid comes out of the parsley. Then add butter in small amounts to ensure that the mixture is a solid green color.
Finish with garlic and lemon zest and season with more salt. Use to top off your favorite steak!