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Rick’s Chophouse’s Cowboy Bone-in Ribeye

The Cowboy is one of the most popular dishes at Rick’s Chophouse in McKinney. It has been on the menu for 15 years and has no plans on leaving! This crowd favorite is perfect for one hungry person or to share on date night. This is one of the easiest dishes to make—you hardly need any ingredients for the steak.
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Servings 4

Ingredients
  

Loaded Baked Potato

  • Four 12-ounce Idaho potatoes
  • Olive oil
  • Kosher salt
  • 1 cup chopped cooked bacon
  • 1 cup shredded cheddar cheese
  • Butter, sour cream, and thinly sliced scallions for garnish

Bearnaise Sauce

  • ½ cup Champagne vinegar
  • 2 large eggs
  • Juice of half a lemon
  • ½ teaspoon Tabasco sauce
  • ½ teaspoon Worcestershire sauce
  • Pinch of white pepper
  • 3 sticks unsalted butter melted (keep warm)
  • 3 Tablespoons chopped tarragon

Onion Rings

  • Canola oil for frying
  • 4 cups milk
  • 1 cup buttermilk
  • 4 large eggs
  • 4 cups all-purpose flour
  • 1 Tablespoon kosher salt
  • 1 Tablespoon black pepper
  • 1 Tablespoon onion powder
  • 1 Tablespoon garlic powder
  • 2 large white onions sliced 1-inch thick and separated into rings

Steak

  • Four 22-ounce bone-in ribeyes
  • Kosher salt and freshly ground black pepper

Instructions
 

Prepare the Loaded Baked Potatoes

  • Preheat the oven to 350°F. Wash the potatoes and pat dry. Prick all over with a fork or paring knife. Rub all over with olive oil and season with salt. Transfer the potatoes to a rimmed baking sheet and bake for 1 hour, or until fork tender. Reduce the oven to 200°F and keep warm.

Meanwhile, Make the Bearnaise Sauce

  • In a blender, combine the vinegar, eggs, lemon juice, hot sauce, Worcestershire, pepper, and ½ cup of water. Puree until smooth. With the blender running, slowly stream in the hot melted butter until the sauce is thick and creamy. Stir in the tarragon and keep warm.

Make the Onion Rings

  • In a large Dutch oven, heat 3 inches of canola oil to 350°F.
  • In a large bowl, whisk the milk with the buttermilk and eggs. In a separate large bowl, whisk the flour with the salt, pepper, onion powder, and garlic pepper.
  • Dip the onion rings into the wet mix, letting the excess drip off, then dredge in the flour. Repeat the process four times.
  • Working in batches, fry the onion rings for 10 to 12 minutes, or until crispy and golden brown. Transfer to a paper towel–lined baking sheet to drain. Keep warm in the 200° oven with the baked potatoes.

Grill the Steaks

  • Preheat a grill and oil the grate. Season the steaks all over with salt and pepper. Grill the steaks over medium heat (350°F) until charred and medium rare within, 15 to 18 minutes. Transfer to a work surface and let rest for at least 10 minutes before slicing and serving.
  • While the steaks are resting, halve the potatoes. Top with butter, sour cream, bacon, and cheddar cheese. Season with salt and pepper. Garnish with scallions.
  • Serve the loaded potatoes with the onion rings and steaks. Serve with Bearnaise on the side.

Notes

Recipe courtesy of Rick’s Chophouse.
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