Jul 14 2026
Restaurants›The Grove›Live Oak Grilled Steaks * Recipe

Live Oak Grilled Steaks * Recipe

Inspired by The Grove
Time2h
Serves2

DRY AGED NY STRIP [ USDA PRIME ] 10 oz. or FILET MIGNON 8 oz. live oak grilled, potatoes au gratin, broccolini, pearl onion, wild mushroom gruyere cheese & bordelaise sauce

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Ingredients

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Steak

Potatoes Au Gratin

Broccolini and Pearl Onions

Bordelaise Sauce

Method

Steak Preparation

  1. 1

    Prepare the Steak

    Season the steak generously with kosher salt and black pepper on both sides. Drizzle with olive oil.

  2. 2

    Grill the Steak

    Preheat the grill to high heat. Grill the steak for 4-5 minutes on each side for medium-rare, or to your desired doneness. Remove from the grill and let rest for 5 minutes before slicing.

Potatoes Au Gratin Preparation

  1. 3

    Preheat Oven

    Preheat the oven to 375°F (190°C).

  2. 4

    Layer the Ingredients

    In a greased baking dish, layer the sliced potatoes, minced garlic, and half of the gruyere cheese. Season each layer with salt, black pepper, and nutmeg.

  3. 5

    Add Cream

    Pour the heavy cream evenly over the layered potatoes. Top with the remaining gruyere cheese and dot with butter.

  4. 6

    Bake

    Cover with foil and bake for 45 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.

Broccolini and Pearl Onions Preparation

  1. 7

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add broccolini and pearl onions. Season with salt and black pepper. Sauté for about 5-7 minutes, or until tender and bright green.

Bordelaise Sauce Preparation

  1. 8

    Make the Sauce

    In a saucepan, combine red wine, beef stock, and shallots. Bring to a boil and reduce to a simmer until reduced by half (about 15 minutes).

  2. 9

    Finish the Sauce

    Whisk in butter until melted and the sauce is glossy. Season with salt and pepper to taste.

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