Jaco’s Bayfront Bar & Grille
Mark Williams


1 – 14 oz. center cut prime NY Strip Steak, trimmed
Fe dashes of smoked bourbon salt
Few dashes of coarse black pepper
Garlic oil
1-1/8” thick slice of ramp butter
¼ oz. onion straws
Garlicky spinach with red pepper
3 oz. Steak House Mash (see recipe)

Rub steak with salt, pepper and garlic oil. Scrape the grill and season with blended oil and a folded bar towel. Place the steak at 45 degree angle, flip 3 times to get perfect diamonds. Remove steak from grill when it is about 10 degrees under the preferred temp. Allow to rest. In a rim deep, place steak house mashed potatoes at 12 o’clock, spinach 3 o’clock. Place sliced ramp butter and torch until partly melted. Place onion straws on top of butter and stab a steak knife through the center of the steak.

Steakhouse Mashed Potatoes:

1 lb. mashed potatoes
2 oz. bleu Cheese
2 oz. caramelized onions
2 oz. sautéed mushrooms
2 oz. roasted garlic puree
¼ oz. scallions, cut on a bias
Drizzle of Truffle Oil
Mix all but scallions and place on a plate. Finish with scallions