Hickory Steak

by Chef

Serves: 4


Fried Green Tomatoes

2 large green tomatoes

1 cup flour

1 cup cracker meal

1 cup cornmeal

1 cup buttermilk

2 teaspoons Cajun spice

Kosher salt to taste


4 (6-ounce) petite filets

2 ounces vegetable oil

1 clove minced garlic

2 cups hickory wood chips soaked overnight in water

Pinches kosher salt

Freshly cracked black pepper to your liking

6 ounces andouille cream sauce (see recipe below)

8 fried green tomato slices (see recipe below)

1/2 cup heavy cream sauce

8 ounces jumbo lump crab

1 tablespoon fresh-chopped chives


Andouille Cream Sauce

2 cups heavy whipping cream

1 cup andouille sausage removed from casing and rough chopped

1/8 cup dry sherry

2 large garlic cloves, finely chopped

1 shallot, finely chopped

Kosher salt to taste

Fresh-cracked black pepper to taste


For the sauce

Place a medium-sized, thick-bottomed saucepot over medium-high heat and add chopped andouille, garlic, and shallots. Stir mixture for 2 minutes, then add sherry and let simmer an additional 2 minutes to concentrate flavors and burn off the alcohol. Add cream and stir mixture to blend well. Reduce heat to a low simmer for 15 to 20 minutes, or until slightly thickened. Whisk frequently as sauce simmers, and then blend mixture with an immersion mixer. Taste and adjust seasoning with salt and pepper.

For the tomatoes 

Preheat deep fryer to 350°F. Cut the green tomatoes into ¼-inch-thick medallions. In a deep dish combine the flour, cornmeal, cracker meal, and Cajun spice. Blend with a fork or whisk to make breading mixture. Shake buttermilk well in its container and then pour into a second deep dish. Place the cut tomatoes into the buttermilk and soak for 30 minutes. After soaking, remove them one at a time and place directly into breading mixture. Remove each tomato from the breading and then shake off any excess. Transfer to 350°F deep fryer. Cook for 2 to 3 minutes or until golden brown. When done, place on paper towels to drain. As soon as they have drained, season with a pinch of salt.

Assembling: Preheat open grill to medium-high. Season the beef filets with oil, garlic, salt and pepper. Let marinated steak sit at room temperature for 15 minutes. Dip an old towel into oil and rub over grill grates to season the grates. Scatter wood chips over the briquettes and then place grate over the briquettes. Place filets on grill grates and cook for 4 to 5 minutes, then turn once and repeat. Cook to desired temperature. Remove steaks from the grill. Let steaks rest for 7 minutes, and then top each steak with 2 slices fried green tomatoes.

In a small sauté pan add ½ cup heavy cream sauce and all the lump crabmeat: gently heat until the crabmeat is cooked through. Be careful not to break up lumps of crab. Divide the creamed crab evenly over top of the fried green tomatoes, and then top with andouille cream sauce to your liking. Top with chopped chives.