Chef Brad Buchman’s burrata and compressed melon salad PHOTO BY: WES DESOTO
For Angeleno’s Steakout competition, editor-in-chief Laura Eckstein Jones, publisher Lauren Sturman, and L.A. taste tester and Best Coast Beverages founder Caroline Juen had the delightful task of judging the city’s most delicious steaks and sides. After much deliberation, the winner is… Del Frisco’s Double Eagle Steakhouse (delfriscos.com)! Here are the meaty details on the winning dish.
Coffee-rubbed ribeye cap steak with blackberry port wine demi over rosemary mashed potatoes won Angeleno Steakout Contest. PHOTO BY: LAURA ECKSTEIN JONES
Since 2021, Del Frisco’s Double Eagle Steakhouse executive chef Brad Buchman has been drawing diners into the Century City restaurant for his mouthwatering food. The dish he prepared for Angeleno’s Steakout Contest—a coffee-rubbed ribeye cap with a blackberry port wine demi atop rosemary-infused mashed potatoes—stood out for its originality, presentation and outstanding flavor. Buchman served the steak with a burrata and compressed melon salad, and accompanied it all with a rich wine, the Achaval Ferrer Finca Mirador Mendoza Malbec 2013. Want to bring the winning dish home? You’re in luck. Chef Brad was kind enough to share his award-winning recipes.
Coffee Rub
Ground coffee, star anise, black cardamom, black peppercorn, kosher salt, garlic powder, fresh rosemary, allspice
Toast cardamom, black peppercorns and anise. Grind and sift out large pieces. Chop rosemary. Mix in other spices.
Ribeye Cap
Cut ribeye cap into a 4x4 inch rectangle. Lightly season meat with black pepper. Rub the coffee mixture liberally over the steak.
Infused Salt
Chopped cilantro, picked thyme (no stems!), Maldon sea salt
Chop herbs until fine and fold into salt. Spread onto a parchment-lined sheet tray. Let rest for a minimum of 24 hours before use.
Blackberry Port Wine Demi
Veal bones, water, thyme, bay leaf, peppercorn, blueberries, blackberries, onion, carrots, fresh garlic, water, beef base , butter, Port wine, pomegranate juice, kosher salt, thyme
Roast salted bones until a deep golden color is achieved. Sauté onion, carrot, bay leaf garlic and thyme until translucent. Deglaze with port and pomegranate juice, add berries and reduce. Add bones, base, water, and peppercorn (slightly crushed). Reduce by 2/3. Season with salt to taste. Strain three times, the last time with cheesecloth. Finish with butter.
Rosemary Infused Mashed Potatoes
Fresh rosemary, unsalted butter, cream, salt, Yukon potatoes, milk, white pepper
Clarify butter, remove from heat, add rosemary sprigs, and rest for 10 minutes—strain off the rosemary and reserve butter. Cook potato until tender. Drain and rest the potatoes. Mash potatoes by hand slightly, then add to a stand mixer. Using the paddle attachment, whip the potatoes for 15 seconds at low speed, then add milk, cream, and rosemary butter. Whip at high speed after the milk and butter are incorporated for 20 seconds. Season to taste.
Del Frisco’s Double Eagle Steakhouse executive chef Brad Buchman PHOTO BY WES DESOTO
Final Instructions
Sear steak over medium-high heat in a cast iron pan or a flat top. Sear each side for an even amount of time based on the desired doneness. Transfer to a preheated 425-degree oven to finish. Once the desired temperature is almost reached, remove the steak and rest on a cooling rack for a few minutes. Place rosemary potatoes on a plate, then under a broiler to achieve a golden bubbly texture on top. Slice the steak into five equal pieces. Place each piece offset from the other, starting 1/3 of the way up the portion of mashed potatoes. Once plated, sprinkle coffee rub on the steak, then finish with infused salt. A little goes a long way! Make two swooshes of warmed demi on the plate; fill in the negative space with a sprinkle of the coffee rub.
Basil Infused Simple Syrup
Sugar, water, basil
Heat sugar and water until dissolved and simmering. Remove from heat, add chopped basil, and bring to room temp. Strain off basil.
Balsamic Infused Simple Syrup
Sugar, water, white balsamic vinegar Heat sugar and water until dissolved and simmering. Remove from heat, cool to room temp. Add balsamic vinegar.
Compressed Melon
Cut watermelon and mango into circles. Pour the balsamic infusion over the watermelon and a vacuum seal. Compress and marinate for 2-3 hours. Repeat the same process with the mango and the basil infusion.
Caroline Jeun, founder of Best Coast Beverages, served as a judge for Angeleno’s Steakout contest. PHOTO BY WES DESOTO
Radish Salad
Daikon radish, watermelon radish
Walnut Vinaigrette
Shallots, garlic, rice wine vinegar, Champagne vinegar, dijon, salt, sugar, pepper, olive oil, walnut oil
Julienne the radishes and keep separate until ready to serve. Squeeze radish in cheesecloth to remove excess water. Put all other ingredients except walnut oil in Vitamix or robot coupe. Blend, slowly add oil to emulsify.
Final Instructions
When ready to plate, mix daikon and watermelon radish, lightly dress with vinaigrette. Place in the center of the plate, arrange melon and mango around radish salad, lightly pat dry burrata and place on top of radish salad. Garnish burrata with fresh cracked pink peppercorn and Maldon salt. Mix a small amount of micro basil and micro mint, and place on top of the salted burrata. Place one flake of Maldon on top of each piece of melon and mango.
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