Echo & Rig Old Fashioned

Your Neighborhood Steakhouse Cocktails and Butcher Shop in Sacramento, Henderson, and Las Vegas.

Welcome to Echo & Rig

A tender cut of beef, seasoned and seared.

Steak Cut 2

A premium cut of steak, grilled to perfection.

Steak Cut 1

Cocktail Name 2

A refreshing cocktail with a blend of flavors.

Cocktail Name 1

Calamari

Salmon

Echo Martini

Ribeye

Echo Margarita

Mojito

Spicy Margarita

Echo & Rig Martini

Your Neighborhood Steakhouse Cocktails and Butcher Shop Sacramento Henderson and Las Vegas

Welcome to Echo and Rig Steakhouse

Filet Mignon

Signature Cocktail

Classic cheesecake topped with fresh strawberries.

Cheesecake

Grilled salmon served with seasonal vegetables.

Salmon Fillet

Warm chocolate cake with a molten center, served with vanilla ice cream.

Chocolate Lava Cake

A juicy 12 oz ribeye, cooked to your liking.

Ribeye Steak

Served with spicy buffalo sauce or BBQ sauce.

Chicken Wings

Grilled bread topped with tomatoes, basil, and balsamic glaze.

Bruschetta

Moscow Mule

Select a lowball glass and place it on a stable surface.

Prepare Your Glass

Place 4 ice cubes into the glass to chill it.

Add Ice

In a mixing glass, pour 2 oz of bourbon or rye whiskey, 1 tsp of simple syrup, and 2 dashes of Angostura bitters.

Combine Ingredients

Use a bar spoon to stir the mixture gently for about 20-30 seconds to chill and dilute the drink.

Stir the Mixture

Strain the mixture into the prepared lowball glass over the ice cubes.

Strain and Serve

Twist the orange peel over the drink to release its oils, then add it to the glass along with a maraschino cherry for garnish.

Garnish the Drink

Bourbon or Rye Whiskey

Simple Syrup

Angostura Bitters

Orange Peel

Ice Cubes

Maraschino Cherry

In a medium bowl, whisk together the olive oil, soy sauce, red wine vinegar, minced garlic, chopped rosemary, salt, and black pepper until well combined.

Make the Marinade

Place the ribeye steaks in a resealable plastic bag or shallow dish. Pour the marinade over the steaks, ensuring they are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Marinate the Steak

Preheat your grill to high heat. If using a gas grill, allow it to reach about 450°F. For charcoal, let the coals burn until they are covered with white ash.

Prepare the Grill

Remove the steak from the marinade and let it rest at room temperature for 30 minutes before grilling. Place the steaks on the grill and cook for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness.

Grill the Steak

Once done, remove the steaks from the grill and let them rest for 5-10 minutes before cutting into them. This allows the juices to redistribute throughout the meat.

Rest the Steak

In a cocktail shaker, combine vodka, fresh lemon juice, simple syrup, and fresh basil leaves. Fill the shaker with ice, cover, and shake vigorously for about 15 seconds.

Mix the Cocktail

Strain the mixture into a glass filled with ice. Top off with club soda and garnish with additional basil leaves if desired.

Serve the Cocktail

Olive Oil

Soy Sauce

Red Wine Vinegar

Garlic Cloves, minced

Fresh Rosemary, chopped

Salt

Black Pepper

Vodka

Fresh Lemon Juice

Fresh Basil Leaves

Club Soda

Remove the tenderloin steak from the refrigerator and let it sit at room temperature for about 30 minutes to ensure even cooking.

Prepare the Steak

Rub the steak with olive oil, then season generously with salt and black pepper on both sides.

Season the Steak

Peel the garlic cloves and crush them slightly with the flat side of a knife. Set aside. Rinse the rosemary sprigs and pat dry.

Prepare Garlic and Rosemary

Place a heavy skillet or cast-iron pan over high heat and let it get very hot, about 5 minutes.

Heat the Pan

Once the pan is hot, add the steak. Sear for about 4-5 minutes on one side until a nice crust forms.

Sear the Steak

Flip the steak over and add the crushed garlic and rosemary to the pan. Allow the steak to cook for another 4-5 minutes for medium-rare, adjusting the time for your preferred doneness.

Add Garlic and Rosemary

Tilt the pan slightly and use a spoon to baste the steak with the oil and juices in the pan for added flavor.

Baste the Steak

Remove the steak from the pan and let it rest on a cutting board for 5-10 minutes before slicing.

Tenderloin steak

Olive oil

Black pepper

Garlic cloves

Fresh rosemary

Take the premium steak cut out of the refrigerator and allow it to come to room temperature for about 30 minutes. This helps in even cooking.

Pat the steak dry with paper towels. Rub both sides with olive oil, then season generously with salt, black pepper, and garlic powder. If using, place a sprig of fresh rosemary on top of each steak.

Preheat your grill to high heat (about 450°F to 500°F). Ensure that the grill grates are clean and lightly oiled to prevent sticking.

Preheat the Grill

Place the seasoned steaks on the grill and close the lid. Grill for about 4-5 minutes on one side (for medium-rare), depending on the thickness of the steak.

Using tongs, flip the steaks over. Grill for an additional 3-4 minutes for medium-rare. Adjust the cooking time based on your desired doneness.

Flip the Steak

Once done, remove the steaks from the grill and let them rest on a cutting board for about 5-10 minutes. This allows the juices to redistribute.

After resting, slice the steak against the grain and serve immediately. Enjoy your perfectly grilled premium steak!

Slice and Serve

Premium steak cut (e.g., ribeye, filet mignon)

Garlic powder

Fresh rosemary (optional)

Chill a cocktail glass by filling it with ice water and setting it aside while you prepare the drink.

Prepare the Glass

In a cocktail shaker, add the gin, elderflower liqueur, fresh lemon juice, and simple syrup.

Mix the Ingredients

Fill the cocktail shaker with ice cubes to the top.

Secure the lid on the shaker and shake vigorously for about 15 seconds until well chilled.

Shake

Dump the ice water from the chilled cocktail glass and strain the cocktail mixture into the glass.

Strain the Cocktail

Garnish with fresh mint leaves, a lemon wheel on the rim, and edible flowers if using.

Garnish

Serve immediately and enjoy your classic cocktail with a twist!

Enjoy

Elderflower Liqueur

Fresh Mint Leaves

Lemon Wheel

Edible Flowers (optional)

Fill a highball glass with ice cubes to chill it while preparing the cocktail.

Prep the Glass

Add a handful of ice cubes to the shaker and shake vigorously for about 15 seconds to combine the ingredients and chill the mixture.

Shake it Up

Remove the ice from the highball glass and strain the cocktail mixture into the prepared glass.

Strain into Glass

Top the cocktail with club soda, gently stirring to combine.

Add Club Soda

Garnish the cocktail with fresh mint leaves and a lemon wheel on the rim of the glass.

Serve immediately and enjoy your refreshing cocktail!

Serve

Rinse the cleaned squid under cold water and pat dry with paper towels. Cut the squid into rings if not already cut.

Prepare the Squid

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well.

Mix Dry Ingredients

In a separate bowl, whisk the eggs until well beaten.

Prepare the Egg Wash

In a deep skillet or frying pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C).

Heat the Oil

Dip the squid rings first into the egg wash and then coat them in the flour mixture, ensuring they are well coated.

Coat the Squid

Carefully place the coated squid rings into the hot oil in batches, frying for about 2-3 minutes or until golden brown. Remove with a slotted spoon and drain on paper towels.

Fry the Squid

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.

Sauté the Garlic

Pour in the crushed tomatoes and add the dried oregano, dried basil, salt, black pepper, and sugar. Stir well to combine.

Add Tomatoes and Seasonings

Bring the sauce to a simmer and reduce the heat to low. Let it simmer for about 15-20 minutes, stirring occasionally.

Simmer the Sauce

Taste and adjust seasoning if necessary. Serve the fried calamari on a plate with marinara sauce on the side for dipping. Garnish with fresh chopped basil.

Squid (cleaned and cut into rings)

All-purpose flour

Cornstarch

Eggs

Vegetable oil (for frying)

Garlic (minced)

Crushed tomatoes

Dried oregano

Dried basil

Sugar

Fresh basil (chopped, for garnish)

Preheat your grill to medium-high heat, around 400°F (200°C).

Pat the salmon fillets dry with paper towels. Brush both sides of the salmon with olive oil and season with salt and black pepper.

Season the Salmon

Place the salmon fillets skin-side down on the grill. Grill for about 6-8 minutes on the first side, then carefully flip and grill for an additional 4-6 minutes, or until the salmon is cooked to your desired doneness.

Grill the Salmon

Just before removing from the grill, squeeze the juice of half a lemon over the salmon.

Squeeze Lemon

In a small saucepan over medium heat, melt the butter.

Melt the Butter

Once the butter is melted, add the minced garlic and sauté for about 1-2 minutes until fragrant.

Add Garlic

Stir in the chopped parsley and lemon juice. Remove from heat and set aside.

Finish the Sauce

Remove the salmon from the grill and place on serving plates.

Plate the Salmon

Spoon the lemon butter sauce over the grilled salmon.

Drizzle the Sauce

Garnish with lemon wedges and serve immediately.

Garnish and Serve

Salmon fillets

Lemon

Butter

Garlic, minced

Fresh parsley, chopped

Lemon juice

Before you start mixing, chill your martini glass by filling it with ice water. Let it sit while you prepare the cocktail.

Chill the Glass

In a cocktail shaker, add 2 oz of gin and 1 oz of dry vermouth.

Prepare the Cocktail

Fill the shaker with ice cubes (about 1 cup) to chill the mixture.

Put the lid on the shaker and shake vigorously for about 15-20 seconds to chill the drink thoroughly. Alternatively, you can stir the mixture gently with a bar spoon if you prefer a smoother texture.