C&I Blog

I did not go to Miami Beach looking for a great steak. A Cuban sandwich, yes. Rice and beans, yes. Seafood and sushi, yes. But a steak? I'm a Dallas girl, and I believe I am surrounded by some of the best beef the world has to offer right in my own backyard. But on Saturday night I found myself at The Forge Restaurant in Miami sitting in an oversized Alice-in-Wonderland pearly white wingback chair holding an equally out of proportion menu, feeling slightly out of my element, when the words popped out at me like a taunt: "BEST STEAK IN AMERICA."

Could they be serious? I grabbed my tall, tan, and shaved-headed waiter Nick by the arm. By then he had already disclosed that he was Argentinian, was raised in a household of sisters, and rightly proclaimed that my cocktail of choice should be the Summer Thyme (a deliciously earthy blend of Tanqueray, blackberries, blueberries, thyme-infused agave nectar, lime juice, and what tasted like cloves). "You are from Buenos Aires," I said, "next to Texas, the land of beef. You must know your steaks. Are you honestly going to say that your glitzy, high-glam restaurant serves the best?" "Yes," he said, as he slipped off his Citizen watch and clasped it around my wrist. "If I am wrong, the watch is yours." What was I to do? Order the steak and pre-order a pistachio souffle for dessert, that's what.

I didn't know it at the time, but The Forge is a Miami institution, named after an actual forge opened by blacksmith Dino Phillips on the spot in the 1920s. Phillips later turned it into a casino and restaurant where the likes of Frank Sinatra and Judy Garland came to enjoy the restaurant's signature open-hearth grilled steaks. Bought by international financier Alvin Malnick in the '60s and decorated with his personal art collection, the restaurant continued to be frequented by celebrities like Richard Burton, Elizabeth Taylor, and Desi Arnaz. Alvin's son Shareef took over operations in the '90s and undertook a massive year-long renovation in 2009, resulting in an over-the-top interior worthy of today's A-listers like J-Lo, Sting, Al Pacino, and Will Smith.

When it arrives, my medium rare steak (which was described on the menu as a 16 ounce New York strip, 21-day aged prime) is accompanied by two artful whole peeled tomatoes. Playing coy, and still skeptical, I took a bite of tomato first. I have no idea what the chef did to it, but it tasted effervescent, with a sparkle like Champagne yet a pure, tomato-ey flavor. Now I was intrigued. I cut into the blackened exterior of the steak revealing a still raw center. I took a bite. It was everything a great steak should be. The char on the outside spoke of every end-of-trail cowboy campfire, while the luscious pink interior was pure decadence. Warmed through, it was buttery soft, all of the meaty juiciness having been reabsorbed in the steak itself, with none of it lost on the plate.

I gave Nick his watch back, but not until I had finished off my pistachio souffle. Like the steak, and the service, it was perfection. That was one bet I was happy to lose.

Chef James Holmes of Olivia in Austin (named one of 2009's best restaurants by Bon Appetit), recently had Rocketbuster design a custom pair of boots to reflect his passion for cooking. I can only hope that Holmes' fancy footwear will catch on, and that custom chef boots will replace the now ubiquitous chef tattoo. To see Holmes at home in the kitchen, check out his appearance on the Today Show with Kathie Lee and Hoda.

Created by Texas Mixologist Mike Malone, these icy cold drinks were made for outdoor entertaining. Can I point out that we are on day 19 of 100-plus degree heat in Dallas?

Midori Pina Punch

• 1 part Midori Melon Liqueur
• 1 part Cabo Wabo Silver Tequila
• 1 part Mango Juice
• 3 parts Pineapple Juice
• Splash of Sprite

Pour all ingredients into a punch bowl over ice.  Stir well and garnish with a pineapple and mango slices.

For an even colder refreshment, serve up a Midori Float made with lemon sorbet.  The froth in this cocktail comes from the muddling of the lemon sorbet with the flavors pineapple, cranberry and rum.  Served in a tall glass with a long spoon, this ice cold treat aims to please!

Midori Float

• 1 parts Midori Melon Liqueur
• 3/4 parts Rum (orange flavored)
• 2 parts Pineapple juice
• 1/4 part Cranberry Juice
• Half a scoop of Lemon sorbet muddled
• Juice of half a Lime
• Slice of Pineapple

Pour all ingredients into a shaker and shake to froth.  Pour over ice and garnish with pineapple wedge and a scoop of lemon sorbet.

Held continuously since 1948, the Rush Springs Watermelon Festival has become one of the most popular festivals in Oklahoma. There are exhibits, stage shows, a carnival, arts and crafts fair, and, of course, a watermelon queen. A rodeo will be held Friday night (August 13) at 8:00 p.m., and the parade is Friday at 5:00 p.m. Get up early Saturday morning for the Watermelon Festival 5k Run, then catch the seed spitting contest at noon, followed by the Queen's Coronation (this year's Queen, Haley Jones, pictured) at 8:00 p.m.

Tomato and Watermelon Salad

• 4 tomatoes, cored, seeded, and cut into 3/4-inch chunks
• 2 cucumbers, peeled, seeded, and cut into 3/4-inch cubes
• 4 cups yellow or red seedless watermelon, cut into  3/4-inch-cubes
• 2 Hass avocados, halved, pitted, peeled, and cut into 3/4-inch cubes
• 1 tablespoon chopped mint or basil
• 1/4 teaspoon ground coriander
• 2 tablespoons extra virgin olive oil
• 4 tablespoons aged balsamic vinegar
• Kosher salt and freshly ground black pepper

Chicago chef Rick Tramonto wants you to fire up the grill this summer and enjoy a classic steak dinner with good friends and good wine. Why steak? Because, he points out in Steak with Friends: At Home, with Rick Tramonto, for many Americans the classic cut represents luxury, as well as the city he calls home. But don't worry if you're not a fan of red meat, he includes plenty of other options in his beautifully photographed cookbook: grilled pork chops with mushroom-sausage stuffing, grilled chicken with roasted squash salad, twice-baked potatoes with Irish cheddar, and coconut cream pie to top it all off.

Hanger Steak
This is one of my favorite cuts—well, unless I am offered a bone-in rib eye, which is also one of my favorites. Hanger steak is not very pretty and comes in two lumpy pieces connected by a tough sinew that should be disconnected and discarded. Hangers are also known as butcher’s steaks because in the old days no one wanted such a homely-looking piece of meat and so the butchers took them home for their own families—much to their delight. Today these cuts are extremely trendy and popular, and for good reason: Hanger steak is full bodied and downright delicious. It takes very well to being marinated.
Serves 4

• 2 hanger steaks, about 1 pound each, cleaned, trimmed, and jacquarded by a butcher
• Balsamic Marinade (recipe below)
• Olive oil
• Kosher salt and freshly ground black pepper
• Mushroom Jus (recipe below)

In a shallow baking dish, cover the steaks with the marinade. Gently rub it into the meat. Cover and refrigerate for at least 24 hours or up to 36 hours. Prepare a clean, well-oiled charcoal or gas grill so that the coals or heat element are medium-hot. Or, heat the broiler.

Lift the steaks from the marinade and let the marinade drip into the dish. Brush the steaks with olive oil and season generously with salt and pepper. Grill the steaks, turning 2 or 3 times, for a total of 12 to 14 minutes for medium-rare meat. Brush the steaks with the marinade during the first half of grilling. If the thin ends of the steaks are getting done before the thicker, turn the steaks so that the thin sections are on the outer, or cooler, part of the grill. Let the steaks rest for about 5 minutes before serving.

Meanwhile, in a saucepan, heat the jus over medium heat until very hot. Slice the steaks against the grain, and divide among 4 serving plates or arrange on a platter. Spoon the jus over the steak and serve.

Balsamic Marinade
Makes about 3 1/2 cups, enough for 4 to 6 (12- to 16-ounce) steaks

Mushroom Jus
Makes about 2 cups

• 2 tablespoons unsalted butter
• 2 tablespoons minced shallots
• 1 tablespoon minced garlic
• 2 cups sliced shiitake mushrooms
• Kosher salt and freshly ground black pepper
• 2 cups Veal Jus, demi-glace, or reduced chicken stock

—From Steak with Friends: At Home, with Rick Tramonto by Rick Tramonto with Mary Goodbody/Andrews McMeel Publishing