As Cowboy Chef Grady Spears of Grady’s Restaurant writes in the foreword for the new book, The Big Texas Steakhouse Cookbook (Pelican Publishing, 2011), Texas is known for our big appetite for all things beef. And this cookbook, chock-full of recipes, tips and techniques from Texas’ finest steakhouses, definitely celebrates that appetite.
Authors Helen Thompson and Janice Shay start off with steaks, but also cover everything from ribs, sausage and sliders to salads and burritos. They also dedicate a section to recipes for starters, sides, sauces, rubs and yes, even desserts. Peppered throughout the cookbook are gorgeous images, and useful tips (how to get the perfect cut), essays on trends (organic beef), techniques (aging—wet vs. dry) and other great tidbits from the world of beef (the chili culture, a history of beef jerky), which makes this a must-read for the beef-lover.
But the recipes are, of course, the highlight of the book. Thompson and Shay features some of the best steakhouses in the state, and a number from the Dallas / Fort Worth area, including Fort Worth’s Hunter Brother’s H3 Ranch (which offers up their recipe for Flaming Tenderloin), Grady’s Restaurant, Lonesome Dove Western Bistro (with a great recipe for their Roasted Garlic Stuffed Beef Tenderloin with Western Plaid Hash and Syrah Demi-Glaze—yum), Riscky’s Steakhouse. Dallas’ best steakhouses are also well represented with recipes from Smoke at the Belmont Hotel (Beef Ribs and BBQ Brisket, Hominy Casserole, Smoke’s Margarita). Those with a sweet tooth can also try recipes for Cattleman’s Steakhouse’s Pecan Pie, Star Café’s Banana Pudding, and Bonnell’s Fine Texas Cusine’s decadent Tres Leches Crème Brulee.
Try out this spectacular recipe for beef ribeye from Grady Spears’ Grady’s Restaurant.
Piloncilla Crusted Beef Ribyeye with Texas Cheese Chile Relleno
4 (1 ½ inches thich or 16-ounce) good quality ribeye steaks, well-marbled
4 tablespoons olive oil
¾ cup piloncilla or light brown sugar
1/8 cup kosher salt
4 Poblano chilies, roasted, peeled and deseeded
1 cup goat cheese, crumbled
1 cup Monterey Jack cheese, grated
2 tablespoons butter
6 jalapenos, sliced
1 red onion, diced
2 tomatoes, diced
2 bunches cilantro leaves, stems removed and minced
Juice of 2 limes
Kosher salt to taste
Preheat oven to 400 degrees.
On a platter large enough to hold all 4 steaks, coat each steak generously with the olive oil on both sides, and set aside for approximately 30 minutes to bring the steaks to room temperature.
In a bowl, combine the piloncilla and salt, mixing well. In a separate bowl, combine the goat cheese and jack cheese, mixing well. Place the roasted, peeled and deseeded chilies on a sheet tray and fill each one with the cheese mixture.
Prepare a fire, or heat butter in a large skillet over medium-high heat. While the butter is melting, completely coat all sides of the steaks with the piloncilla rub, pressing the seasoning gently into the steaks. Sear steaks for 3 to 4 minutes on each side in hot butter, or until the seasoning forms a good crust. Remove the skillet and place on a clean sheet tray. Place the seared steaks in the oven and cook for 6 to 8 minutes or until desired temperature is reached. Remove the steaks and let them rest.
While the steaks are resting, place the prepared chile rellenos in the oven and cook for 7 to 9 minutes or until the cheese in the rellenos has completely melted.
To make the Texas Pico, toss the jalapenos, onions, tomatoes, and cilantro in a bowl. Drizzle with lime juice, sprinkle with salt, and toss again. Let sit for about 15 minutes before serving.
To assemble, place 1 relleno on top of each steak, spoon on some pico, and serve immediately.
The Big Texas Steakhouse Cookbook is now available at bookstores. Recipe excerpted with permission from Pelican Publishing.