Hickory Smoked-Salt & Brown Sugar Rubbed Bone-In Cowboy Rib Eye Steak

with Whiskey Butter, Candied Shallots & Gorgonzola Corn Cakes
Servings 4


  • 4 ea. 24 oz. Harris Ranch bone-in rib eye steaks
  • 4 oz. hickory smoked salt-brown sugar rub recipe to follow
  • 2 oz. olive oil
  • 8 oz. whiskey butter recipe to follow
  • 8 ea. gorgonzola corn cakes recipe to follow
  • candied shallots recipe to follow

Hickory Smoked Salt-Brown Sugar Rub:

  • 1/2 cup brown sugar
  • 1/4 cup kosher salt
  • 1/4 cup hickory smoked salt
  • 1/4 cup granulated garlic
  • 1/4 cup pepper freshly ground

Whiskey Butter:

  • 1/2 cup butter unsalted, room temperature
  • 1/4 cup candied shallots recipe to follow
  • 1 tbsp. whiskey
  • 1 tbsp. fresh parsley chopped

Gorgonzola Corn Cakes:

  • 6 each ears of corn grilled kernels removed
  • 3 each eggs
  • 2 each scallions chopped
  • 1/4 cup fresh basil chopped
  • 1/4 cup cilantro
  • 1/2 tsp. red pepper flakes
  • 1 cup cornmeal
  • Salt and pepper to taste
  • 4 each egg whites
  • 1 tbsp. canola oil
  • 1 cup Gorgonzola Cheese

Candied Shallots:

  • 1 lb. shallots peeled
  • 1 cup sugar
  • 1 cup red wine vinegar
  • 1 cup merlot wine
  • 1 cup demi glace


  • Rub the rib eyes with the steak seasoning and olive oil. Place the steaks onto a preheat grill and cook to a desired temperature, remove and let rest. Top with steak butter and plate with the chive corn cakes. Yields 4 servings.

Rub Preparation:

  • Combine all ingredients and store in an airtight container. Yields 1 cup.

Whiskey Butter Preparation:

  • Combine all ingredients into a mixing bowl, blend slowly with a paddle. Yields 1 cup.

Gorgonzola Corn Cakes Preparation:

  • Grill corn, turning frequently until marked lightly (about 6 to 8 minutes total). When corn is cool, cut kernels from the cob. In a food processor, combine eggs, 1/2 the corn, scallions, basil, cilantro and red pepper flakes. Pour into a bowl and add the rest of the grilled corn kernels, cornmeal, salt and pepper. Fold in the egg whites. In a large non-stick frying pan heat 1 tablespoon of canola oil over medium heat. Spoon in corn batter for size of corn cake desired. Fry until golden brown (for about 2 minutes per side). Top with Gorgonzola cheese and serve. Yields 8 to 12 portions.

Candied Shallots Preparation:

  • Combine all ingredients in a pan and bring to a boil, reduce heat and low simmer for 1-1/2 hours, until the liquid is syrup. Remove from the heat and cool. Refrigerate until needed. Yields 2 cups.