Fleming’s Steakhouse: Kona Steak

Fleming’s Steakhouse Recipe

Serves: 6

Kona Rub:
1 orange
1 lemon
1 1/2 tablespoons cilantro
1 1/2 ounces ground Kona coffee
1/2 ounces brown sugar
1/2 tablespoon chipotle chili powder
1/2 tablespoon paprika
1/2 tablespoon kosher salt
3/4 teaspoon dry mustard
3/4 teaspoon black pepper, fine grind
1/4 teaspoon ground ginger

Shoyu Sauce:
1/2 cup orange juice
4 ounces beef demi-glace
1 1/2 tablespoons soy sauce
3/4 tablespoon dry sherry
1 teaspoon fresh cracked black pepper
1 teaspoon brown sugar
1/4 teaspoon minced garlic
1/4 teaspoon red chili flakes
3 ounces butter, lightly salted

6 (6 oz.) filets
1 tablespoon kosher salt
1 tablespoon course black pepper
6 tablespoons Kona rub
2 tablespoon extra virgin olive oil

Kona Rub:  Using a medium course micro-plane zest the orange and lemon peels into a mixing bowl. Mince the cilantro and add to the mixing bowl along with the remaining ingredients and mix all
well. Place into a container and hold at room temperature.

Shoyu Sauce:  Place orange juice in a small sauce pot and reduce over high heat for about 2 minutes or until liquid measurement is 1 ounce. Add to the orange reduction, the remaining ingredients except
the butter and bring to a boil, simmer on low about 3-4 minutes while stirring all ingredients
well. Slowly add in the butter over a very low flame until it is all incorporated.

Steak:  Combine the salt and pepper, then season both sides of each steak then broil (or grill) to desired temperature. Rub both sides of each steak with the rub. Heat the oil in a large sauté pan set on high heat and then sear the steaks for 30 seconds on each side. Place a steak in the center of each plate and place one ounce of the Shoyu-sauce sauce over each steak.

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