605MAGAZINE.COM (page 33)
DELISH DELIGHTS
COWBOY BONE-IN RIB-EYE Demi Glaze: Red wine with garlic, bay leaf, thyme and rosemary, reduced until dry. Add beef stock and reduce by half. Thicken with corn starch. Cowboy Steak Butter: Butter, shallots, garlic, white pepper, kosher salt and parsley, whipped. Haystack onions: Thin-sliced white onion, coated with flour, cornstarch, salt and pepper mix. Deep fry.
Steak: Aged on premise, cut fresh. Light sprinkle of Kosher salt and pepper. Start on 1600-degree char broiler to sear in juices, finished on char broiler at 500 degrees. Bacon wrapped asparagus: 3 medium sized asparagus, wrapped with strip of bacon. Bake for 15-20 minutes at 350 degrees.
CODY BARTLES Executive chef “This tomahawk rib-eye is one of our signature dishes. Any time you cook a steak with the bone in, it imparts a little extra flavor into the meat that we just can’t get enough of. I’m excited every time someone orders it. I try my best – if I’m not too busy – to go talk to the table and tell them, ‘I cut these this morning.’”
Look our web extra interview with executive chef Cody Bartles this month at 605magazine.com.