Steak Cake
The phrase “steak cake” seems counter-intuitive until you see the finished product from my Steak Cake Recipe.
No, we’re not creating a cake that’s disguised as steak. Rather, this is a unique culinary creation that combines the visual elements of traditional layer cake, only with beef and mashed potatoes.
The basic process of making a steak cake involves using layers of ribeye, strip steak, and/or sirloin as the base. Smooth, buttery mashed potatoes become frosting in between layers and on the surface. The steak cake can be further decorated with bacon or salami roses, sprigs of rosemary, a sprinkle of green onion, and a few mint leaves.
Tip: If you’re looking for a flash of color, swap out one layer of mashed potatoes for Chimichurri sauce.
Ingredients
- 1 1.5” Ribeye (10-14 oz)
- 2 filet mignon (5-8 oz)
- Salt
- 1 tbsp Beef Tallow
- 3 cups seasoned mashed potatoes
- Balsamic glaze
- Rosemary spears
- Bacon
- Cuso’s Dust Seasoning
Instructions
- Pre-make smooth mashed potatoes, seasoned to your personal preference
- Score both sides of the ribeye
- Salt it, along with both filets
- Melt the beef tallow in a frying pan
- Sear off the steaks, getting a nice crust
- Let the steak rest
- Warm the mashed potatoes in the microwave
- Begin assembly immediately - a base of potatoes, followed by the ribeye.
- Another layer of potato “frosting” topped with one of the filets
- Another layer of potato.
- Cut the filet so it’s slightly smaller than the first (you want this to look like it has three distinct tiers)
- Top with potatoes
- If you’re using bacon roses, roll up the strips and grill them over applewood ahead of time. Use a sprinkling of Custo’s Dust Seasoning for extra flavor.
- Drizzle the balsamic glaze over the cake
- Add your bacon flowers or any other garnishes
- Serve in slices immediately (perhaps with gravy!)
PitMaster’s Memo
I like using ribeye for this recipe because of its rich flavor and perfect form for the first cake layer. You do have alternatives. Use filet mignon, which is ideal for individual steak cakes. There’s also the New York strip, T-bone (remove the bone), and Porterhouse.
Sides
Baby potatoes in Greek vinaigrette
Beans Almondine
Garlic roasted carrots and parsnips
Grilled zucchini
Shrimp scampi
Deserts
Apple-peach pie
Blueberry cobbler
Cannoli
Chocolate mousse
Kiwi cheesecake
From the Bar
Bourbon-orange lemonade
Manhattan
Merlot
Pink Lady
Sparkling pomegranate juice
