Mastro's Steakhouse

One of the best tools I have for analyzing seasoning blends—besides the old tastebuds—is a video microscope. With this microscope I was able to clearly see that the salt used in an acquired sample of Mastro’s secret steak seasoning was fine salt like the stuff used on popcorn, and that there was some flour in there, probably to help the seasoning stick to the meat. Identifying those ingredients plus a few more made it very easy to assemble a clone of the blend that you can now use on your favorite cuts at home.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.

Mastro’s signature dessert is sinfully good. How can it not be? It’s buttery pound cake with a warm cream cheese filling, crowned with vanilla ice cream and a drizzle of homemade raspberry sauce. 

My Mastro's Warm Butter cake copycat recipe makes 3 cakes when you bake them in 5-inch ramekins, which gives you cakes that are the same size as those served in the restaurant. And each one will easily serve two people. You can make this dessert the day before you plan to serve it, just as the chefs at the restaurant do. When each butter cake order comes into the Mastro’s kitchen, a cake is microwaved until hot, the sugar topping is melted with a chef’s torch (the kind used for crème brulee), then the cake is topped with ice cream and raspberry sauce. If you don’t have a torch to melt the sugar crystals, you can just skip that step and serve the cake with the raw sugar un-torched. It still tastes great.

Learn how to make steak like Mastro's with my recipe here.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.