4 Ribeye steaks, 14-16 ounces each
½ cup pinto beans, soaked overnight and drained
1 quart ham Hock Broth or water
1 tablespoon clarified butter or vegetable oil
2 tablespoons shallots, minced
2 cloves garlic, minced
1½ cups assorted fresh wild mushrooms, cleaned and sliced, (morels, chanterelles, oysters or shiitakes)
1½ cup fresh corn kernels (1 small ear)
½ cup dry Red wine
1½ cups veal demiglace
1 teaspoon chipotle chile purée
1 teaspoon sage, chopped
1 ripe medium tomato, blanched, peeled, seeded and diced
1 tablespoon basil, chopped
1 tablespoon unsalted butter, at room temperature
½ cup pico de gallo, see recipe
Salt and freshly ground black pepper to taste
½ cup kosher salt
1 cup pure chile powder
1 cup paprika
1/3 cup sugar
3 onions, spiral cut or cut into rings
1 cup flour
¼ cup paprika
¼ cup pure chile powder
¼ cup toasted cumin seeds, ground
2 teaspoons cayenne pepper
salt to taste
Place the beans in a saucepan with the broth or water. Bring to a boil, reduce the heat to a simmer, and cook for 45 minutes to 1 hour, until tender, checking every 20 minutes or so; add more broth or water as needed to keep the beans covered. When the beans are tender, season with salt and pepper, and reserve.
Heat the clarified butter or oil in a large skillet or pan over medium heat until lightly smoking. Add the shallots and garlic, and cook for 20 seconds. Add the mushrooms and corn, and cook for 1 minute longer. Deglaze the pan with the red wine and reduce the liquid by three quarters over high heat. Add the demiglace, chipotle purée, sage, reserved beans and tomato. Reduce the liquid by one third add the basil, whisk in the butter, and season with salt. Keep the sauce warm.
To prepare the steaks, combine Cowboy Rub ingredients and coat steaks. Let stand for at least one hour. Prepare a medium-hot grill and grill the steak until the exterior is very brown and crusty, about 7 to 8 minutes per side. Some flare-ups might occur. If they do, remove the steak from the grill using long tongs, allow the fire to calm down, and place the steak back on the grill. Remove the steak from the fire, allow it to rest 5 minutes, and serve with pinto-wild mushroom ragout and red chile onion rings.
To prepare the onion rings, combine dry ingredients in bowl, except the salt. Soak thinly sliced onions in milk in large container, and shake excess milk off of onions. Toss into flour mixture until well coated. Fry in 360°F canola oil until golden (45 seconds). Remove from oil and let drain. Season with salt.
To serve, put generous ladle of sauce onto plate, add steak and top with onion rings.