How do you like your steak?

As you probably know, we’re pretty big on steak. Eddie Merlot’s offers some of the finest cuts of meat anywhere, and we have well-educated executive chefs and sous chefs who know exactly how to cook a steak.

When you order a steak from us, we’ll cook it exactly as you like it, and offer advice on what you might consider when requesting your steak. Certain cuts are better rare, others can take more grill time. One of the things that sets us apart from a lot of steak houses are the enhancements we offer. We thought reviewing those would be a great service for our customers, as well as a bit of inspiration for the home chef who’s thinking about the perfect end-of-summer Labor Day weekend cookout. Some of these are easier to pull off than others – and of course we always recommend you let us do the cooking!

If you try any of these at home, we’d love to know how your dish turned out. Photos are always welcome! You can post those on our Facebook wall if you’d like to share them with us.

Here’s a look at some of our steak enhancements, with some explanation for each:

Bearnaise: This is the classic French sauce of clarified butter and emulsified egg yolks with a fresh tarragon and shallot reduction.

Hollandaise: Another classic French sauce, also using clarified butter and emulsified egg yolks, but this one is flavored with lemon juice. The tart lemon flavor is an excellent complement to the steak.

Truffle Butter: Rich, real butter flavored with fresh truffles. It melts into the steak, giving it the richest flavor you can imagine. Truly decadent.

Steak with peppercorn enhancement

Peppercorn: Meaty peppercorns and veal demi-glace add spice and rich flavor to our steaks.

Bacon Gorgonzola Cheese Crust: This is exactly as it sounds. We melt Gorgonzola cheese spiked with thick-cut bacon pieces onto the top of our steaks.

Winemaker’s Style: For those who want just a little extra flavor, this is a terrific choice. The steak is topped with a rich brown sauce enhanced with prosciutto, shallots, garlic and mushrooms and veal demi-glace.

Oscar Style: If you simply can’t decide between crab cakes and steak, this is a great choice. Our steak is topped with fresh, tender asparagus, crab cakes and Hollandaise sauce. It’s nearly a meal unto itself.

Foie Gras Slices: This is the most decadent offering we have on our steak enhancements, and it’s one of the very best ways to enjoy our steaks. Seared foie gras slices top the steak and enhance its rich, meaty flavor.

Eddie’s Stuffed Shrimp: Our crab and gorgonzola stuffed shrimp are a menu favorite, and pairing them with steak makes a wonderful pairing.

Alaskan King Crab Legs: A different sort of surf n’ turf for our diners who love their seafood. It’s a great way to get the best of both worlds from our menu.

Black & Bleu Scallops: We recently highlighted the Black and Bleu Scallops on our Summer Grill menu. It’s a terrific pairing with steak, adding a very different flavor pairing.

Coldwater Lobster Tail: The simplicity of lobster speaks for itself. Pair this with one of our steaks to create a surf n’ turf meal.


About editor

An upscale restaurant group with locations in Illinois, Indiana, Kentucky, Michigan and Ohio.
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