The Marc Forgione Steakhouse Experience by WeFeast

The Meat

20 Oz Pat Lafrieda Boneless Ribeye

36 Oz Pat Lafrieda Porterhouse

WeFeast Steak Sauces

Spicy Horseradish Steak Sauce

Brandy Peppercorn Demi Glace

Béarnaise Aioli

 The Sides:

Ode to MF Chili Lobster Bisque with Country Toast

Iceberg Wedge Salad, Blistered Cherry Tomatoes, Bacon, Blue Cheese

Caramelized Onion & Herb Potato Gratin

Sunchoke Spinach dip

Dessert:

Lindsey Farr’s Cookie Jar

36 oz. Pat Lafrieda Porterhouse 

1. Preheat oven to 400°F. Remove steak from fridge at least 30 minutes before cooking. Season with salt and pepper. 
2. Heat a large cast iron pan over medium-high heat until almost smoking. Add 1 tbl of canola oil. 
3. Place the steak in the pan and cook until it’s well seared, about 4-5 minutes. Flip over the steak and transfer the pan to the oven to cook until the internal temperature reaches 120°F (for medium rare), about 10-12 minutes. 
4. Remove the steak from the pan to a cutting board, tent with aluminum foil and allow to rest for 5-10 minutes (begin the ribeye below while the porterhouse is resting). 
5. Carve the strip steak and filet off of the bone. Slice each steak into 1/2” thick slices and serve. 

20 oz. Pat Lafrieda Boneless Ribeye 

1. Preheat oven to 400°F. Remove steak from fridge at least 30 minutes before cooking. Season with salt and pepper. 
2. Heat a large cast iron pan over medium-high heat untl almost smoking. Add 1 tbl of canola oil. 
3. Place the steak in the pan and cook until it’s well seared, about 4-5 minutes. Flip over the steak and transfer the pan to the oven to cook until the internal temperature reaches 120°F (for medium rare), about 8-10 minutes. 
4. Remove the steak from the pan to a cutting board, tent with aluminum foil and allow to rest for 5-10 minutes. 
5. Slice the steak into 1/2” thick slices and serve. 

Ode to MF Chili Lobster Bisque with Country Toast 

1. Pour the soup into a saucepan and place over medium heat, stirring occasionally until warmed through. 
2. Place the toast, buttered side down on a pan over medium-high heat and cook until golden brown, about 3-4 minutes. Flip and continue cooking the other side until toasted. 

Iceberg Wedge Salad, Blistered Cherry Tomatoes, Bacon, Blue Cheese 

1. Cut the iceberg lettuce in half and arrange all four halves on a plate cut side up. 
2. Spread the blue cheese dressing over the cut sides of the iceberg. Pour the cherry tomato, bacon, and crumbled blue cheese mixture over on top of the iceberg. 

Caramelized Onion & Herb Potato Gratin 

1. Grease an oven safe dish with butter or cooking spray. Empty the potatoes into the dish and gently spread out. 
2. Bake at 350°F for 15-20 minutes, or until the internal temperature is about 165°F. Serve. 

Sunchoked Creamed Spinach 

1. Grease an oven safe dish with butter or cooking spray and fill with the sunchoked creamed spinach. 
2. Bake at 350°F for 15-20 minutes, stirring once halfway through, or until the internal temperature is about 165°F. 

WeFeast Steak Sauces 

1. Place the brandy peppercorn demi glace in a small bowl and microwave in 20 second intervals, stirring after each one, until warmed through. 
2. Place the spicy horseradish steak sauce and béarnaise aioli in bowls and serve at room temperature. 

Allergies & Dietary Restrictions 

Soy 

Ode to MF Chili Lobster Bisque 

Wheat / Gluten 

Ode to MF Chili Lobster Bisque, Country Toast Cookie Jar 

Sesame/Seeds - Not Present 

Egg 

Cookie Jar 

Peanuts - Not Present 

Milk / Dairy 

Ode to MF Chili Lobster Bisque, Country Toast Blue Cheese (Iceberg Wedge Salad) Caramelized Onion & Herb Potato Gratin Sunchoked Creamed Spinach
Cookie Jar 

Tree Nuts - Not Present 

Shellfish 

Ode to MF Chili Lobster Bisque 

Fish - Not Present