Read Infuse: Oil, Spirit, Water Online
Authors: Eric Prum,Josh Williams
Infuse: Oil, Spirit, Water (10 page)
Sometimes called a ribeye cap, the feather steak is the greatest steak you’ve probably never heard of. Feather steak is the beautifully marbled and tender outside layer of the more common ribeye steak, and is our favorite cut of beef. We like to finish off ours with a drizzle of Garlic Confit Oil and a squeeze of charred lemon to cut the richness.
2 feather steaks (or your favorite cut), approx. 1 lb each
4 tablespoons
Garlic Confit Oil
Sea salt
Freshly ground black pepper
1 lemon, cut in half
i.
Preheat a grill at high direct heat.
ii.
Rub the steaks with 4 tablespoons of Garlic Confit Oil and season liberally with salt and pepper. Oil and season the cut edges of the lemon.
iii.
Grill the steak to medium-rare (approximately 4–5 minutes per side). Meanwhile, add the lemon halves facedown on high heat alongside the steak and cook until charred.
iv.
Let the steak rest for 5 minutes, then slice. Finish with a drizzle of Garlic Confit Oil, and serve with charred lemon.
Infusing spirits is just plain fun. The potential combinations of ingredients and base spirits are nearly endless, and the fast-infusing properties of alcohol allow you to create flavorful infusions quickly. In this section you’ll find a collection of our favorite recipes and techniques for infusing spirits, including everything from
smoky infused mezcal
to a method for making your own
fruit-infused spirits
in a flash. Infused spirits are best enjoyed with friends, like at a long
sunday brunch
.
4 weeks
14 oz
We first started making
peach
bourbon in college. Peach season in southern Virginia ends with a dramatic rush of ripe fruit right during the final days of summer. To preserve that fleeting flavor, we would pick up crates of peaches on the cheap and add them to bourbon. The result? An infused bourbon that will remind you of summer all year.
2 fresh peaches, peeled, pitted, and cut into eighths
14 oz of Kentucky bourbon
i.
Place the peaches in a 16 oz Mason jar and add the bourbon. Seal and shake just to combine.
ii.
Let sit in a cool, dark place for four weeks to allow the bourbon to infuse.
iii.
Strain the infused bourbon through cheesecloth, squeezing out excess liquid from the peaches. The infusion will keep for up to one year stored in a cool, dark place.
Great for bourbon cocktails. Turn the page for the recipe for The Spiced Peach Bourbon Old Fashioned or for our version of a
hot toddy
to keep you warm on a dark winter night.
