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Simple Food, Simply Yum
People think of Dave “D.K.” Kodama as one of Hawaii’s most prominent chef/restaurateurs. He owns four popular Sansei Seafood Restaurant and Sushi Bars (Kapalua, Kihei, Waikiki and Waikoloa), Hiroshi Eurasion Tapas, Vino, d.k Steak House and, the most recent addition, The Counter in Kahala Mall. But Kodama is first and foremost a dad. He and his wife, Lori, have three lively children: Brie (7 years), Chev (5 years) and Cashel (3 years). They are really a chef’s children: all are named after cheeses. In the years before they had a family, D.K. and Lori traveled through Europe and were amazed at the variety of cheeses available. What great names for kids, they thought. Although Lori holds down the fort at home, D.K. sometimes gets pressed into cooking for his kids. This recipe, he says, is simple enough to prepare with your children—and they’ll love it. D.K. Steakhouse Bone-in Rib-Eye Steak with Lobster Béarnaise Sauce
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Ingredients:
6 bone-in Rib-Eye steaks (purchase from a meat butcher who can cut choice grade or better rib-eye steaks to a minimum thickness of 1½ to 2 inches with the rib bone attached)
Fresh ground black pepper and Hawaiian salt to taste
1/2 cup beef demi glaze (purchase from a specialty food store)
Lobster Béarnaise Sauce:
8 egg yolks
2 cups clarified butter (melted butter with the whey liquids removed)
1 teaspoon whole dried tarragon leaves
½ cup red wine vinegar
½ shallot minced
Salt and pepper to taste
½ lemon for juicing
1 - 8/9 oz. lobster tail (cooked and diced)
To prepare Lobster Béarnaise Sauce:
- Melt 2 pounds of unsalted butter in a sauce pot over low heat. Skim off and save the top solids. Reserve warm.
- Meanwhile, heat the red wine vinegar, shallots and tarragon leaves to a slow simmer and let reduce until the liquid evaporates and is absorbed into the shallots and tarragon leaves. Remove from heat and let cool.
- Place egg yolks into a water double boiler that has been brought to a slow simmer. Whisk the egg yolks until they thicken. Slowly drizzle in the clarified butter, whisking continuously, to ensure a properly emulsified butter sauce. Add the tarragon reduction, lemon juice and season to taste with salt and pepper. Keep béarnaise sauce warm (not too hot or sauce will separate).
- Add the cooked, diced lobster meat to the béarnaise sauce just prior to plating the
rib-eye steaks.
To prepare dish:
- Season both sides of steaks with salt and pepper. Drizzle salad oil into a large sauté pan over a high heat. Pan sear both sides of the steaks until golden brown.
*Note: Let rib eye steaks stand at room temperature for 15-20 minutes to remove the excess chill before cooking.
- Transfer steaks onto a broiler pan and finish in a preheated, 450 degree oven to the desired doneness.
- Meanwhile, add and mix the cooked, diced lobster meat with the béarnaise sauce.
- Plate the cooked rib eye steaks on a large heated serving platter. Top each steak with a generous serving of the seafood béarnaise sauce. Serve.
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