Bone-In Cowboy Ribeye with Pinto-Wild Mushroom
Ragout and Red Chile Onion Rings
Chef Stephan Pyles, Star Canyon, Dallas,
Adapted by StarChefs
Ribeye steaks, 14-16 ounces each
cup pinto beans, soaked overnight and drained
quart Ham Hock Broth or water
Tablespoon clarified butter or vegetable oil
Tablespoons shallots, minced
cloves garlic, minced
cups assorted fresh wild mushrooms, cleaned and sliced, (morels,
chanterelles, oysters or shiitakes)
cup fresh corn kernels (1 small ear)
cup dry red wine
cups veal demiglace
teaspoon chipotle chile purée
teaspoon sage, chopped
ripe medium tomato, blanched, peeled, seeded and diced
Tablespoon basil, chopped
Tablespoon unsalted butter, at room temperature
cup Pico de Gallo, see recipe
and freshly ground black pepper to taste
cup kosher salt
cup pure chile powder
onions, spiral cut or cut into rings
cup pure chile powder
cup toasted cumin seeds, ground
teaspoons cayenne pepper
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.