www.flemingssteakhouse.com

Recipes

Bone-In Ribeye

Ingredients:

  • Bone-in ribeye
  • Salt and pepper
  • Steak butter
  • Parsley

Instructions:

  • Season both sides of steak with Salt & Pepper
  • Cook in broiler to the desired temperature, let steak rest 4-5 minutes
  • Insert thermometer vertically into center of the steak to confirm proper holding temperature
  • Re-heat steak in the broiler for 45 seconds
  • Top with Steak Butter
  • Garnish plate with chopped Parsley

Fleming’s Potatoes

Ingredients:

  • Jalapenos, Minced
  • Leeks, White Part Only 1/2” Dice
  • Butter
  • Garlic, Minced
  • Kosher Salt
  • Black Pepper
  • Heavy Cream
  • Half & Half
  • Cheddar Cheese, 3/16” Grated
  • Jack Cheese, 3/16” Grated
  • Potato, Idaho 50 Ct. 1/16” Slice
  • Pan spray

Instructions:

  • Remove seeds and stems from Jalapenos and mince
  • Cut ends off Leeks, cut white part only into 1/2” dice
  • Place Butter in large sauce pot set over medium high heat
  • Add Jalapenos, Leeks, Garlic, Salt and Pepper
  • Sauté 5-6 minutes to lightly caramelize
  • Add Cream and Half & Half then bring to simmer
  • Remove from heat add 12 oz of both grated Cheeses and blend in thoroughly
  • Wash Potatoes then cut 1/16" thick slices with skin on using Hobart slicer
  • Combine Potatoes and Cream mixture in mixing bowl
  • Spray sides and bottoms of 2" hotel pans with Pan spray
  • Evenly distribute potato mixture in hotel pan
  • Cover with plastic wrap and aluminum foil
  • Bake in 325°double convection oven low fan for 1 hour
  • Remove plastic wrap and foil then cook an additional 15 minutes to lightly brown potatoes
  • Remove pan from oven and evenly sprinkle 14 oz Cheddar Cheese over top, allow to melt