The Ultimate Cowboy Steak

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Ultimate Cowboy Steak, Red Onion Marmalade

Yield: 1 Serving

Ingredients Ultimate Cowboy Steak

1 Each 24-26 oz. Cowboy Steak (Cut from the Rib)

Dry Rub

¼ Cup Firmly Packed Brown Sugar

1 Tablespoon Paprika

1 ½ Teaspoons Thyme Leaves 1 Teaspoon Granulated Onion

1 Teaspoon Salt

½ Teaspoon Granulated Garlic ½ Teaspoon Ground Cumin ¼ Teaspoon Cayenne Pepper

Red Onion Marmalade

1 Ounce Clarified Butter 8 Ounces Red Onions, ½” Dice

2 Ounces Granulated Sugar

2 Ounces Brown Sugar

2 Ounces Red Wine Vinegar

2 Ounces Golden Sherry

* Chef’s Note – The dry rub can be made in advance & stored in Ziploc bags. The red onion marmalade can be made in advance & stored refrigerated in an airtight container.

WNEP Home & Backyard Ultimate Cowboy Steak, Red Onion Marmalade

Yield: 1 Serving Method of Preparation Ultimate Cowboy Steak & Dry Rub 1) Combine all ingredients for dry rub in a bowl & mix well. 2) Generously cover cowboy steak with dry rub & place steak on pre-heated char-broiler. * To make perfect crosshatch marks on the steak: 1) Looking at the broiler in reference to a clock, place the steak on the broiler at 10 o’clock, after 2-3 minutes, rotate the steak to 2 o’clock, after 2-3 additional minutes, turn steak over and cook other side the same way. 3) Cook steak to desired doneness.

Red Onion Marmalade 1) Heat clarified butter in sauté pan. 2) Add red onions, caramelized slightly and sauté 2-3 minutes. 3) Add sugars and revert back to a liquid – allow to simmer 2 minutes. 4) Deglaze with sherry and vinegar – allow to simmer until desired consistency is achieved. Mixture should be slightly syrupy.

Serving 1) Place cowboy steak on pre-heated dinner plate and spoon red onion marmalade over the steak – Enjoy your ultimate cowboy experience.

Prepared By John J, Hudak Jr., CEC, AAC, ACE Executive Chef, Bentley’s Entertainment Complex

Assisted By Edward Ancas Sous Chef, Bentley’s Entertainment Complex