lost inspiration - dinner special ideas

[Dan-O the Man-O]

Hey Chefs out there,
Im coming up with some dinner specials for next week and have tons of prime rib and new york strip left over from a canceled wedding. already done a prime rib special and a cut steak with the ribeye and new york this week and i am running out of inspiration for next week. ANY AND ALL IDEAS would be awesome.
thank you guys and gals!!

 

[chefwriter]

Steak diane, bordelaise, with mushrooms and Demi, pepper steak, steak with flavored butters, the Italian steak I can't remember the name of, Beef bourguignon, steak cooked med rare then stuffed with a sautés of spinach, tomato, red peppers, onion and provolone. Fancier beef stew with some prime rib. Steak sandwich (ny strip served on a ciabatta roll)

 

[Mischief]

A phenomenal stroganoff? Philly cheese steak? Steak teriyaki over rice? A play on mongolian beef?

 

[mgm0]

Marinate the hell out of it, slow-cook it to med, slice hella thin and serve as a warm steak carpaccio with some nice bread. Keep it warm and slice to order, its a killer and fast as hell to make(during service).

Cook any left overs in beef fat at 80C for the whole night, remove the excess fat next morning and make sandwiches(works best with tacos) with the almost melting meat.

 

[granola girl]

Korean bulgogi with sliced onion, mushrooms, and garnish with scallions and toasted sesame seeds. serve with rice and a sunimono salda, persian cucumber thinly sliced with rice wine vinegar, sugar, sesame oil, pinch of kosher salt. Garnish with thin cut nori. If you have kimchi available then that is more on point. but non koreans are more familiar with the sunimono salad.

 

[cheflayne]

If you would describe your menu and clientele, it will be easier to offer suggestions that will make sense and better fit to the restaurant's culture.

 

[Dan-O the Man-O]

If you would describe your menu and clientele, it will be easier to offer suggestions that will make sense and better fit to the restaurant's culture.

its a mish mash on the menu. im at a private golf course that serves a high end clientele

 

[Dan-O the Man-O]

thanks for the replys guys!!! really digging some of these suggestions. ill snap some photos of what we end up doing and throw them up on here next weekend

 

[cheflayne]

Tokyo New York, a NY steak seasoned with Togarishi, pan seared, finished in a hot oven and topped with a cracked Black Pepper Wasabi Sauce

Java Deluxe Steak a New York Steak coated with cracked roasted Coffee Beans and Szechuan Peppercorns, then grilled and topped with a Malay Onion Sambal

New York Steak marinated with Porter and Garlic, grilled, thinly sliced and topped with a spicy Thai Peanut Sauce and sprinkled with a Cucumber and Peanut Cool Down

Prime Rib brushed with a Kumquat, Garlic, and Green Peppercorn Paste, oven roasted, sliced and topped with Arugula, Kumquats, and Red Onions tossed in a Citrus Vinaigrette

Rancho Deluxe Prime Rib, brushed with Red Chile Mustard, oven roasted, sliced and topped with a Mesquite Smoked Sweet Onion Sauce and thinly sliced Charred Onions

Prime Rib marinated with Red Miso, oven roasted, sliced and topped with a Star Anise and Szechuan Peppercorn Demi Glace and Enokii Mushrooms