MINNEAPOLIS — P.S. Steak features a seasonally changing menu including a variety of cuts of meat and game birds that are dry-aged in-house as well as other entrees and seasonal dishes, seafood towers, a curated wine list and classic cocktails.
Reservations are available for their dining room here. The Lounge at P.S. Steak features an additional food menu and progressive cocktails. The Lounge is available for walk-ins only.
Executive Chef Mike DeCamp stopped by to cook up their Flat Iron Steak in the KARE 11 Kitchen.
Flat Iron Steak
8 oz of flat iron steak per person
Salt and pepper
Oil
3-4 oz Curry Béarnaise per person (the recipe to follow makes 16 oz)
1. Season the steak liberally with salt and pepper and let rest for 10-15 minutes at room temperature.
2. Heat a pan, preferably a cast iron pan, over medium heat.
3. Add a small amount of oil to the pan and heat until you see wisps of smoke coming off of the oil.
4. Once the pan is very hot place the steak(s) in the pan gently and lay them away from you so you don’t splash yourself.
5. Cook the steaks until a crust starts to form on the cooking side. Don’t be afraid to check the progress, just make sure that you press the meat down in the pan with your tongs or spatula to ensure as much meat touches the pan as possible.
6. Cook the steak flipping every minute or so until the internal temperature reaches 105F for Medium Rare.
7. Garnish with a side of Curry Béarnaise and whatever vegetable you like.
Curry Béarnaise:
4 egg yolks
2 cups clarified butter, melted
4 T Finely diced shallots
1 T Chopped tarragon
1 cup white wine vinegar
2-3 T Sweet Curry Powder
Salt
Lemon if desired
1. In a heavy bottomed saucepan place the diced shallot, tarragon, and vinegar and cook over medium heat until almost all of the liquid has evaporated. Set aside to cool.
2. Place a small pot of water over a burner over medium heat and bring to a simmer.
3. In a medium sized bowl place the egg yolks and then place over the simmering pot of water.
4. Whisk the yolks consistently until they form nice ribbons, taking care not to scramble them.
5. Once they are ready, while constantly whisking, start to slowly stream in the butter until it is all incorporated.
6. Mix in the shallot and tarragon reduction and the sweet curry to taste.
7. Season with salt to your liking and a squeeze of lemon if you like.
8.Keep in a warm place until you are ready to eat.
*Note: If you feel more comfortable using pasteurized egg yolks, you can do so.