Chicago Cut Steakhouse is without a doubt one of the top 10 steakhouses in Chicago, and just last month, USA Today named it one of America's Top 10 Steakhouses!
Executive Chef Russell Kook stopped by to divulge a few of his secrets to making the perfect steak.
For more information about Chicago Cut Steakhouse, visit: www.chicagocutsteakhouse.com
Steak Diane Sauce
1 tablespoon of shallots minced
1 tablespoon of garlic minced
8 oz of brandy
4 oz of red wine
16oz of reduced veal stock (can substitute this with any kind of stock)
4 oz of Dijon mustard
16oz of heavy whipping cream
1 oz of Tabasco
1 oz of Worcestershire
3 sprigs of thyme
Saute shallots and garlic for about 5 min on medium low heat. Add brandy and cook till almost dry. Add the veal stock and Dijon mustard bring to a simmer. Once simmering add the cream, Tabasco, Worcestershire and thyme. Bring all of that to a boil. Season and serve.