Ingredients Beef Hunting Cabin Steak Be the first to rate & review! Marinating grilled rib eye steaks in red wine, spices and citrus zest makes them exceptionally good. Slideshow: More Steak Recipes By Vinny Dotolo & Jon Shook Vinny Dotolo & Jon Shook Why they won Because the duo have created a no-holds-barred meat-centric restaurant that has made L.A. excited to eat fried chicken livers. Born (VD) 1979 (JS) 1981 Raised (VD) Clearwater, FL (JS) South Miami, FL Education (BOTH) The culinary program at the Art Institute of Fort Lauderdale in Florida. Experience (BOTH) The Strand, Miami Beach; Wildflower, Vail, CO; Chadwick, Los Angeles. How they got their start (JS) “[Chef] Ben Ford hired us to cook lunch at Chadwick. But then the restaurant went out of business. So he hired us to paint his house—we hated painting, all we cared about was lunch. Soon we were cooking for Ben’s dad [Harrison Ford].” On the L.A. food scene (VD) “People out here eat like kids: hamburgers, hot dogs, doughnuts. You can tell that so much fast food started here.” Advice to aspiring chefs (JS) Eat out. “When we were 22, 23, we went to see our accountant, and he said we’d spent $150,000 on dining that year. Imagine. But it’s worth it—you get turned on to so many ideas.” Food & Wine's Editorial Guidelines Updated on October 1, 2015 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 40 mins Yield: 4 Ingredients 2 cups dry red wine 2 tablespoons sugar 6 whole cloves 6 juniper berries, crushed Two 3-inch cinnamon sticks 1 teaspoon finely grated orange zest 1 teaspoon finely grated lemon zest plus 1 tablespoon fresh lemon juice 1/2 teaspoon freshly grated nutmeg Two 1-pound bone-in rib eye steaks (about 1 inch thick) 1/4 cup extra-virgin olive oil Kosher salt Pepper 1/2 pound chanterelle mushrooms Chopped parsley Flaky sea salt, for garnish Directions In a medium saucepan, combine the wine and sugar and bring to a simmer. Cook for 5 minutes, stirring to dissolve the sugar. Remove the pan from the heat and stir in the cloves, juniper berries, cinnamon sticks, orange zest, lemon zest and nutmeg. Let cool completely. In a resealable plastic bag or shallow baking dish, combine the steaks with the cooled marinade and refrigerate overnight. Light a grill. Remove the steaks from the marinade and pat dry; discard the marinade. Rub the steaks with 2 tablespoons of the oil; season with salt and pepper. Grill over moderate heat, turning once, until nicely charred and an instant-read thermometer inserted in the center registers 125° for medium-rare, 10 to 12 minutes. Let rest for 10 minutes on a platter. In a large skillet, heat the remaining 2 tablespoons of oil. Add the chanterelles and season with salt and pepper. Cook over moderately high heat, stirring, until golden, about 3 minutes. Stir in the lemon juice. Spoon the mushrooms over the steaks, garnish with parsley and sea salt and serve. Suggested Pairing A fragrant, concentrated Sagrantino. Rate it Print