Chef Marcus Samuelsson: Labor Day Menu
Chef Marcus Samuelsson, author of the new book Yes, Chef, visited Good Morning America to whip up some Labor Day weekend treats.
First Samuelsson grilled bone in ribeye steak.
“I love cooking the steaks bone in,” Samuelsson said. “They get a little more juicer, it takes about six minutes on each side and then you want to let them rest, that’s the key. If you slice them right away, all the juice is going to go.”
Samuelsson said to let the steaks rest for about ten minutes. He then grilled scallions, garlic, and some chilies, and then mixed it up as a vinaigrette for the steak with mustard, olive oil and Worcestershire sauce.
He also made charred corn with olives and watermelon iced tea with watermelon ice cubes. Here are Chef Samuelsson’s recipes:
Grilled Ribeye Steak Recipe
- 4 10 oz. boneless ribeye steaks, 1 in. thick
- 2 tsp. salt
- 1/2 tsp. black pepper
- 1/2 tsp. white pepper
- 1/4 tsp. paprika
- 1 tsp. chopped rosemary
- 1/4 tsp. garlic powder
- 2 tsp. olive oil
- Heat grill over high heat and bring steak to room temperature.
- Mix together the salt, pepper, paprika, rosemary and garlic powder.
- Brush the steaks with the olive oil and coat them with the seasoning mixture.
- Grill for five minutes on each side, then remove from heat and let rest for 5 minutes.
Charred Corn Salad Recipe
- 4 ears corn cut off the cob
- 4 tsp. unsalted butter, melted
- Salt and pepper
- ½ sliced red onion
- 2 tbsp. diced roasted red bell pepper
- 1 tbsp. slivered green olives
- 2 scallions, white and tender green parts, sliced thin
- 1 tbsp. fresh basil, chopped
- 1 tbsp. sherry
- 2 tbsp. olive oil
- Heat large cast iron skillet on high until smoking hot.
- Add corn to dry skillet and roast and char kernels until they begin to pop.
- Add butter and red onion and cook for about three minutes, stirring constantly.
- Add the remaining ingredients and season.
- Serve warm or cold.
Watermelon Iced Tea Recipe with Watermelon Ice Cubes
- 2 cups watermelon, cubed
- Juice of 1 lemon
- 2 tsp. honey
- 12 Ambessa “Earl of Harlem” tea sachets
- 6 cups water
- 4 mint leaves, chiffonade
- 6 watermelon rinds
- Blend watermelon, lemon juice and honey then place in ice cube trays and freeze.
- Boil water then steep tea sachets for five minutes and remove.
- Put the tea in a large pitcher and let it refrigerate overnight.
- Sprinkle your glasses of tea with mint leaves and garnish with watermelon rinds when serving.
- Add sugar, if desired.