Mortons Steakhouse Steak Recipes

MORTON'S STEAKHOUSE CREAMED SPINACH RECIPE

Steps:

• Bring a large pot of water to a boil with two teaspoons of salt.
• Add the spinach and cook just until wilted, about 1 minute.
• Drain the spinach in a strainer or colander.
• Rinse with cold water until cool and squeeze the water out of each fistful of spinach.
• Chop the spinach bundles into a 3/4 inch width.
• In a large skillet melt the butter with the garlic and onions.
• Cook on medium low for 8-10 minutes or until the onions are translucent.
• Add in the remaining kosher salt, black pepper and nutmeg.
• Add in the flour and mix with a wooden spoon over low and cook for 2-3 minutes until the aroma is a bit nutty.
• Add the half an half and cook until boiling.
• Add in the mozarella cheese and cream cheese
• Cook for 6-8 minutes or until the mixture has thickened.
• Add in the spinach and the Parmesan cheese and stir to combine.

STEAK MARINADE RECIPE FROM MORTON'S RESTAURANT

Steps:

• see above

MORTON STEAKHOUSE STEAK SEASONING RECIPE - (3.1/5)

Steps:

• Mix all together. Use before grilling on each side of steaks

MORTON'S THE STEAKHOUSE CHOPPED SALAD

Steps:

• To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
• Whisk the mustard and salad dressing mix until well mixed.
• Add the olive oil and whisk until the dressing is emulsified.
• Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
• Note: If you use Good Seasons brand mix, two packets work well.
• To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
• Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
• Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
• Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
• Add the vinaigrette, toss well, and serve.
• Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.

MORTON'S THE STEAKHOUSE CARROT CAKE RECIPE - (4/5)

Steps:

• Cake: Preheat oven to 350. Generously gutter and flour 2 - 9" or 3 - 8" pans. In a bowl, sift together the flour, baking soda, cinnamon and salt. In a large bowl (or stand mixer) whisk the oil, butter and sugar until fluffy. Add the eggs one at a time until well blended. Add the vanilla and buttermilk and beat until blended. Stir half the flour mixture into the batter. Add the pineapple, carrots, coconut and 1 cup of the walnuts. Mix well with spatula. Add the remaining flour and fold with a spatula. Divide the batter evenly between the pans. Bake for about 40 minutes or until sides of cake pull away from the pan and a toothpick comes out clean. Glaze: In a small saucepan, mix sugar, buttermilk, butter, corn syrup and baking soda until well blended. Set the pan over medium heat and bring to a simmer. Cook for about 3 minutes, stirring until heated and the sugar is dissolved. Remove from the heat and whisk in the vanilla. Set aside and keep warm. Remove the cakes from the oven and cool in the pans on a wire rack. Using a toothpick, poke about 20 holes in the top crust of each cake (don't go more than halfway through). Whisk glaze and pour evenly over the cake layers. Let the cakes cool completely, then cover them with plastic wrap. Refrigerate at least 2-8 hours. Frosting: In a stand mixer with paddle attachment on, beat butter and cream cheese for about minutes or until fluffy. Add the sugar, juice, zest and vanilla. Mix on low until the sugar is mixed then increase to medium and beat for about a minute or until frosting is smooth. Assembly: Remove the cakes from the fridge and invert one on your cake surface glazed side down. Put about 1/3 of the frosting on the center of the cake layer and spread. Place the other layer on top of the frosted layer, glazed side down and frost. Decorate with remaining nuts if you like.

MORTON'S STEAKHOUSE CAJUN SEASONING

Steps:

• Stir together all the ingredients in a bowl.
• Transfer to an airtight container and store in a cool dark place.

MORTON'S STEAKHOUSE CAJUN RIBEYE STEAKS

Steps:

• Put the Morton's Cajun seasoning in a large, shallow glass or ceramic pan. Press each side of the steaks into the seasoning to cover completely.
• Remove the steaks and lightly pound each three to four times with a perforated meat mallet or small heavy skillet to soften but not flatten more than a little. Discard any remaining seasoning in the pan.
• Pour the oil into the pan and add the steaks one by one. Flip over. Cover with plastic wrap and refrigerate for at least 8 hours and up to 24 hours. Alternatively, marinate the steaks in heavy-duty resealable plastic bags.
• When you are ready to cook the steaks, remove them from the oil and let the oil drip off to remove the excess oil. The oil can flare on the grill or in the broiler.
• Set the steaks aside for 30 to 60 minutes at room temperature and grill the steaks to your liking.

STEAK AU POIVRE (MORTON'S)

Steps:

• If making steaks and sauce at the same time, remove the steaks from the refrigerator and let them rest at room temperature for 30 to 60 minutes.
• In a sauté pan, melt the butter over low heat. Add the shallots and peppercorns and sauté for about 5 minutes or until the shallots soften.
• Add the Cognac, raise the heat to medium and cook until the Cognac evaporates almost completely.
• Add ¾ cup of water and the demi-glace. Bring to a boil, stirring until the demi-glace dissolves. Add the cream and bring to a simmer. Cook for about 5 minutes, or until thickened. Season to taste with salt.
• Set aside to cool When cool, cover and refrigerate for up to 3 days.
• Prepare a charcoal or gas grill or preheat the broiler and position a rack 4 inches from the heating element. Lightly spray the grill rack with vegetable oil cooking spray. The coals should be medium-hot for the charcoal grill. The burners should be on high for the gas grill.
• Season the steaks lightly on both sides with the seasoned salt. If using a CHARCOAL GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 10 to 12 minutes for medium-rare, or until the desired degree of doneness. If using a GAS GRILL, grill for 10 minutes. Turn, using tongs, and grill the other side for 11 to 13 minutes for medium-rarely or until the desired degree of doneness. If using the BROILER, broil 4 inches from the heat source for 12 minutes. Turn, using tongs, and broil the other side for 11 to 12 minutes for medium-rare, or until the desired degree of doneness.
• Meanwhile, heat the peppercorn sauce if it's not already warm.
• To serve, slice the steaks and spoon some of the sauce on top. Serve any extra sauce on the side if desired.