DOUBLE STEAK FLIGHT
DELICIOUS SELECTIONS OF MEAT & SEAFORD
THE BONE-IN “’COWBOY”’ RIBEYE
TEXAS FAVORITE 24 OZ BONE IN “COWBOY” RIBEYE
The most famous Texas cut of beef is certainly the 24 ounce
bone-in “Cowboy” ribeye. This favorite slab of western beef is
always perfectly prepared in their high intense oven to bring
out the maximum flavor while keeping the bone intack for
even more richness. The presentation is all about the beef.
The Dallas Chop House serves more “Cowboy” bone-in
ribeye than any other steakhouse in downtown Dallas.
DALLAS CHOP HOUSE PREPARES SEAFOOD
AND OTHER MEATS
The entire menu is diverse beyond beef. The kitchen kicks
out a fabulous, sautéed Arctic Char with pearl cous cous,
Moroccan ratatouille, golden raisins, pine nuts, and lemon
emulsion. We tried the red wine braised Wagyu Shortribs
with vanilla-parsnip puree, smoked tomato-horseradish
compote and the Divers Scallops on curried sweet potato
puree, hearts of palm, baby bok choy,and chili-pineapple
salsa. There was also half roasted Vital Farms Chicken that
had locally produced Trxas smoked cheddar Gristmill Farms
grits and tomato braised collard greens. For accompaniments
there was Maytag and Applewood smoked bacon butter,
black truffle-herb butter, Hollandaise Sauce, Bearnaise Sauce,
Cabernet Au Poive, Horseradish Crème Fraiche, Maytag
Blue Cheese Crust, and Jumbo Lump Crab Oscar (which
I added to my steak flight for contrast). The sides were
illustrious with a mac & cheese, mashed, loaded Sea Salt or
twice baked potatoes, and grilled jumbo asparagus.
DON’T FORGET THE DESSERT
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