If you think a great piece of cooked meat begins with the grilling technique, think again. “It’s a process that takes 18 to 24 days under the careful supervision of our in-house butcher and myself,” says The Capital Grille’s chef executive partner, Marc Gruverman.
Walking into The Capital Grille, what you’ll notice right away is the striking African mahogany paneling and Art Deco chandeliers that exude sophistication. However, what most people don’t see is the unique behind-the-scenes process that gives their steak its signature flavor and tenderness. That New York strip or filet mignon you’re about to eat isn’t just any New York strip or filet mignon. The process is a combination of dry aging and the type of grilling technique few are able to accomplish.
The Capital Grille, a national brand with a Fort Lauderdale location at the Galleria, is known for its hand-cut, dry-aged steaks, world-class wine selection and fresh seafood.
The man behind the Fort Lauderdale location is Chef Gruverman. He oversees everything food-related, from the dry aging process of their hand-cut meat to the customized menus for private parties to – of course – the food on your plate.
“We take pride in our dry-aged steaks, award-winning wine list, cocktails and our service,” he says. “Our focus is always to create a memorable experience for our guests.”
So what does it take to make that delicious Gorgonzola and Truffle Crusted Dry Aged Bone-In NY Strip or Dry Aged NY Strip Au Poivre With Courvoisier Cream?
Over the course of those 18 to 24 days, the steak is naturally prepared through dry aging and hand-carved by in-house butchers.
“Through dry aging, we are able to intensify flavor and maximize the tenderness of our meat,” Gruverman says.
The dry aging process goes like this: The environment where the meat is stored is exclusively designed for aging beef. Moisture from the beef is removed by controlled humidity, temperature and airflow. In this way, they have control over the amount of flavor absorbed and the texture of the beef. Next, the hand-cut meat is placed in a specifically designed infrared broiler that yields a crisp crust on the outside of the steak while keeping it tenderness on the inside.
Gruverman’s key to grilling a great cut of meat goes beyond this technique. “[I] really season the steak and place it on the hottest part of the grill. The high heat results in a crust, which allows all of the flavors and juices to be locked in.”
This skill really comes in handy when preparing their Bone-In Kona Crusted Dry Aged NY Strip. Once they’ve perfectly hand-carved a bone-in New York strip and covered it in their signature Kona crust, the steak is broiled and finished with a roasted shallot butter sauce.
“The richness of the shallot butter perfectly complements the flavor profiles of the Kona crust,” Gruverman says.
While there are many steaks on the menu, the standout dish in Gruverman’s opinion has to be the Porcini Rubbed Bone-In Rib Eye With 15-Year Aged Balsamic.
“The earthy flavor from the porcini rub is balanced perfectly against the sweetness and acidity of the aged balsamic,” he says.
The Generous Pour
While The Capital Grille is known for dry-aged steaks, it also boasts an impressive, award-winning wine selection. This summer, guests once again have the opportunity to partake in The Capital Grille’s wine-pairing experience, The Generous Pour.
Mark your calendars: The exclusive event starts on July 10 and will run until September 3. Each night, guests have the option to enjoy up to seven world-class wines for just $28 as an add-on with dinner. Not sure which wines pair best with your meal? The staff is more than happy to assist.
This year’s list includes wines from The Critics’ Darlings: 90+ Point Finds.
“The California and Oregon wines being showcased this year are all rated 90 points or higher by some of the world’s most respected wine reviewers, which is why they are called ‘The Critics Darlings,’” Chef Executive Partner Marc Gruverman says.
Last year’s selection included Stags’ Leap, The Leap Cabernet Sauvignon, Lyric by Etude Pinot Noir, Beaulieu Vineyard and Tapestry Cabernet Blend — among many others.
The Dish: Kona Crusted Sirloin
With Caramelized Shallot Butter
- 18 oz dry-aged sirloin, 1 each
- Coffee rub, 2 tbsp
- Shallot butter, 1 oz
- Roll the sirloin in the coffee rub, pressing upon rub to create a “crust”.
- Grill the sirloin to the desired temperature, being careful not to burn the crust.
- Top the sirloin with the butter and allow the sirloin to “rest” for 5 minutes.
- Carve the sirloin from the bone (if applicable) and slice it into nine or 10 pieces.
- Place the slices on a warm serving platter.
Shallot Butter Ingredients:
- Whole butter, salted, 2 sticks
- Butter, clarified, 1 tbsp
- Shallot, sliced 1/8 inch thick, 1 cup
- Kosher salt, 1 tsp
- Freshly cracked pepper, 1 tsp
- Fresh lemon juice, ½ tsp.
- White wine, 1 tbsp
- Allow the whole butter to soften at room temperature.
- Warm a sauté pan over high heat. Add the clarified butter, heat to the smoke point and add the shallots.
- Caramelize the shallots for two minutes and season with 1 tsp kosher salt and 1 tsp black pepper.
- Continue to caramelize the shallots and deglaze with ½ tsp of lemon juice and 1 tbsp of white wine. Bring to a boil and remove from the heat.
- Combine shallot mixture and softened butter in a stainless steel mixing bowl and whip.