Chasens Hobo Steak Food

HOBO STEAK

Hobo Steak image

The late Dave Chasen, founder of the famous Beverly Hills restaurant that bears his name, developed this unusual treatment for New York steak which produces a rich, tender and memorable main dish

Provided by Lynnda Cloutier

Number Of Ingredients 7

Ingredients

1 large new york steak, cut 3 inches thick
freshly ground black pepper
1 strip fat, 1/4 inch thick, 3 inches wide or several small pieces fat
1 cup salt
2 tbsp. water
1/4 lb. unsalted butter
sourdough french bread, sliced 1/4 inch thick and toasted

Steps:

1. Season steak with pepper. Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed. Tie fat to steak with string near top and also near bottom. Fat must be securely anchored to steak. Mix salt and water to make a paste. Mound about 3/4 of mixture over top of steak,covering meat completely. Put steak under broiler and broil 8 to 10 minutes depending on size of steak.
2. Carefully remove salt crust, keeping it in one piece. Turn steak over and place salt crust on other side. If needed, patch crust with remaining salt mixture. Broil steak another 8 to 10 minutes.Remove steak from boiler and discard crust and fat. Slice met, cutting slightly n the diagonal. Heat butter in chafing dish or large skillet til foaming and lightly browned. Put a few slices of meat at a time in butter and cook to desired degree of doneness. Allow about 1 minute on each side for rare. meat. Put each slice of meat on a slice of toast and spoon some of the hot butter over. Makes 2 servings.

CHASEN'S HOBO STEAK

Chasen's Hobo Steak image

I recently watched a documentary about the closing of the great Hollywood restaurant Chasen's. During the film they kept showing the captains making this steak tableside and it looked just wonderful. At the end of the film they showed the recipes. I know the recipe looks like it has a lot of fat and it does but keep in mind the pieces of fat and the salt crust are disgarded and the steak is just cooked in the butter, you are not eating all that fat salt and butter. I think this would make a great special occasion meal.

Provided by riffraff

Categories Steak

Time 50m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

1 large new york steak, 3 inches thick
fresh ground black pepper
1 piece fat, 1/4 thick strip and 3 wide (or several small pieces fat)
1 cup salt
2 tablespoons water
1/4 lb unsalted butter
sourdough bread, 1/4 thick and toasted

Steps:

Season steak with pepper.
Wrap fat around sides of steak, covering them completely but leaving top and bottom exposed.
Tie fat to steak with string near top and bottom.
Fat must be securely anchored to steak.
Combine salt and water to make paste.
Mound about 3/4 of mixture over top of steak, covering meat completely.
Place steak under broiler and broil 8 to 10 minutes, depending on size of steak.
Carefully remove salt crust, keeping it in one piece.
Turn steak over and place salt crust on other side.
If necessary, patch crust with remaining salt mixture.
Broil steak another 8 to 10 minutes. Remove steak from broiler and discard crust and fat.
Slice meat, cutting slightly on diagonal.
Heat butter in chafing dish or large skillet until foaming and lightly browned.
Place a few slices of meat at a time in butter and cook to desired degree of doneness.
(Allow about 1 minute on each side for rare meat.)
Place each slice of meat on slice of toast and spoon some of the hot butter over.

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