Photo: Art Rachen
Cowboy Chop au Poivre
8 ingredients
5 min + 40 min
2
openrecipes
Father’s Day is fast approaching so it’s time to plan a meal that’s fit for a Dad. I recently received a USDA Prime grade Cowboy Chop to try and I wanted to find a way to do something special while not compromising the natural beauty of this fine cut of beef. After a little thought I decided that a simplified and more manly version of my Steak au Poivre (see my recipe box) would do nicely.
Estimated Nutrition (whole recipe, rough)
572
Calories
28g
Protein
42g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Ranch | 1 tbsp (15g) dressing | 73 |
| Honey | 1 tbsp (21g) | 64 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds Cowboy Chop (mine Was From Double R Ranch), Or A Bone-in Ribeye Cut About 2 Inches Thick
- 3 teaspoons Kosher Salt
- 2 Tablespoons Olive Oil
- ¼ cups Black Peppercorns, Cracked To A Medium Consistency
- ⅓ cups Honey Bourbon
- 1 cup Heavy Whipping Cream
- 1 Tablespoon Worcestershire Sauce
- 1 Tablespoon Beef Base (I Used Better Than Bouillon)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes