Espresso Rubbed New York Steak With Caramel Bourbon Sauce

In small bowl, combine espresso, chili powder, sugar, pepper, salt, onion powder, garlic powder and herbs de Provence; stir to combine. Rub mixture evenly over surface of steak. If not using within 20 minutes or so, cover and refrigerate.

Prepare Caramel Bourbon Sauce: In a stainless steel saucepan, combine sugar and water. Place on medium heat and cook until syrup caramelizes to medium brown, nut color, swirling mixture occasionally by grabbing the handle of the pan and moving it in a circular motion. Remove caramel from heat. Add bourbon and swirl to combine. Add demi-glace and return to medium heat. Cook about 10 to 15 minutes to reduce mixture by half. Mixture will be a dark amber color and fairly thin.

Prepare mashed potatoes: Cook potato in simmering water until fork tender. Add truffle oil, truffle shavings (if using), butter, salt and pepper; mash with either a potato masher or ricer. Stir; taste and adjust seasoning as needed. Keep warm.

Meanwhile, heat barbecue. Grill steak over (direct) medium heat, to the desired degree of doneness.

Prepare salad: In a medium bowl, toss apple, blue cheese and arugula with just enough lemon oil to lightly coat the leaves. Season to taste with salt and pepper.

Smear potatoes in center of plate. Slice steak and fan slices slightly overlapping slices. Place salad on clean portion of plate. Spoon sauce next to steak slices. Serve.

cook's notes

Herbes de Provence is a combination of dried herbs. Formulas vary, but mixtures often include marjoram, rosemary, thyme, summer savory and fennel.

If you can't find demi-glace, use veal stock and reduce it. Veal stock is sold refrigerated or frozen at some supermarkets. To make demi-glace, boil about 2/3 cup of stock until reduced in volume by half.

For the salad, if you prefer, instead of lemon oil substitute your favorite vinaigrette. To make lemon oil, wash and dry a medium-size lemon. Using a swivel-bladed peeler, cut strips of peel off the lemon (be sure just to get the colored portion, not the white pith). Place peel in stainless steel saucepan with 1 cup extra-virgin olive oil (Chef Garcia says that it should be a rather mild tasting olive oil). Gently heat on very low heat (Chef Garcia suggested that you place the saucepan over a pilot light until heated). Remove from heat, cover and steep for about 2 hours. Strain.

Recipe Source: John Garcia, Chef de Cuisine, Restaurant 162', The Ritz Carlton Laguna Niguel, Dana Point