This recipe is designed for very large steaks, at least 1 1/2 inches thick weighing 24 to 32 ounces with the bone-in. Porterhouse, T-bone, ribeye, or New York strips will all work. Avoid using tenderloin steaks, as they are likely to overcook. For better results, let steaks rest at least 45 minutes at room temperature or up to three days loosely covered in the refrigerator after seasoning in step 1.
You might need to buy:
- Kosher salt and freshly ground black pepper
- vegetable or canola oil
- butter
Choose chestnuts that are firm to the touch (there shouldn’t be much give when the shell is squeezed) with smooth taut skins.
You might need to buy:
- water
- cinnamon stick
- salt
- sugar
- freshly grated nutmeg
You might need to buy:
- pastry flour plus more for dusting
- granulated sugar plus more for sprinkling
- pure vanilla extract
- large egg white
- seedless raspberry or blackberry jam
- thinly sliced blanched almonds
- Sifted confectioners' sugar
You might need to buy:
- sugar
- light corn syrup
- salt
- whipping cream
- vanilla extract
You might need to buy:
- sugar
- evaporated milk
- vanilla extract
You might need to buy:
- heavy cream
- vanilla bean
- orange peel
- nutmeg
- cinnamon sticks
- anise seeds
- granulated sugar
- egg yolks
- Rum
- Brandy
- brown sugar
You might need to buy:
- reduced-fat sour cream
- prepared horseradish
- salt
- freshly ground pepper
You might need to buy:
- Cake:
- chopped pecans or walnuts
- eggs
- cold water
- rum
- oil
- Glaze:
- butter
- water
- granulated sugar
- dark rum
You might need to buy:
- cobs of corn
- crema Mexicana
- juice from one lime
- cayenne pepper
- hot sauce to taste