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Charred Cowboy Cut Ribeye With Fully Loaded Baked Potato Croquettes

Charred Cowboy Cut Ribeye With Fully Loaded Baked Potato Croquettes

Serves 4

  • 2 (20-ounce) Certified Piedmontese cowboy cut ribeye steaks
  • Sea salt, to taste
  • Freshly cracked pepper, to taste
  • 2 teaspoons olive oil
  • 2 garlic cloves

Let the ribeyes rest at room temperature for 20 minutes. Preheat the grill to 400°F. Brush lightly with olive oil and rub with garlic cloves. Season well with salt and pepper. Grill each side 2 to 3 minutes, until outside is slightly charred and desired internal temperature is reached. Remove from grill and let rest before serving.

    Baked Potato Croquettes

    • 2 large Idaho russet potatoes
    • ½ cup sour cream
    • 2 tablespoons butter
    • 2 tablespoons cheddar cheese
    • Salt, to taste
    • Pepper, to taste
    • 2 cups panko breadcrumbs
    • 3 eggs, lightly beaten
    • 1 cup flour
    • ½ cup canola oil
    • 3 tablespoons chopped bacon, for serving
    • 1 tablespoon finely chopped chives, for serving

    Preheat oven to 400°F. Place the potatoes on a small sheet pan and roast until tender. Using a potato ricer or masher, rice the potatoes into a mixing bowl. Add butter, sour cream, and cheddar cheese and season with salt and pepper (the mixture should have the consistency of creamy mashed potatoes). Set aside to let cool. Use a 4-ounce ice cream scoop to portion and form the potatoes into 4-ounce balls. Transfer to a parchment-lined sheet pan and refrigerate for 15 to 20 minutes.

    Remove potatoes from refrigerator. Place the flour in a clean bowl, the eggs in a second bowl, and the breadcrumbs in a third bowl. Dredge each potato round first in the flour, then in the egg mixture, then roll in the breadcrumbs. Meanwhile, heat the canola oil in a frying pan over medium heat. Fry each side of each croquette until golden brown, then transfer to a sheet pan. Bake in the oven for 5 to 10 minutes. Remove the croquettes from the oven and top with the bacon and chives before serving.

      Pickled Vegetable Salad

      Pickling Liquid

      • 2 cups rice wine vinegar
      • 1 cup water
      • 1 star anise
      • 1 cinnamon stick
      • 2 tablespoons sugar
      • 1 teaspoon kosher salt
      • 2 tablespoons mustard seed

      Pickling Vegetables

      • 1 small carrot, thinly shaved
      • 5 cipollini onions
      • ½ cup shaved fennel
      • ¼ cup shaved zucchini

      Fresh Vegetables

      • 4 cherry tomatoes, halved
      • 4 asparagus spears, blanched
      • 2 tablespoons olive oil
      • Salt, to taste
      • Pepper, to taste

      In a small pot, combine all the pickling liquid ingredients and bring to a boil. Place all the vegetables in an air-tight container, and pour pickling liquid over top. Cover and refrigerate overnight. When ready to serve, strain the pickled vegetables into a small bowl, add the fresh vegetables, and season with salt and pepper, then dress with olive oil.

        Compound Butter

        • 1 stick butter
        • 1 tablespoon cream cheese
        • 2 tablespoons green peppercorns*
        • 1 teaspoon prepared horseradish
        • 1 teaspoon Worcestershire sauce
        • Salt, to taste
        • Pepper, to taste
        • *Green peppercorns have a milder, slightly more complex flavor compared to most other peppercorns. They can be purchased dried or preserved in brine in specialty markets, Asian grocers, and online.

        Combine all ingredients in a food processor and blend well. Season with salt and pepper. Remove and set aside until ready to serve on top of ribeye steaks.

        Pairing: Merlot