For a finishing touch, follow the advice of celebrity chef Dean Fearing, “the Father of Southwestern Cuisine,” who serves a succulent version at his namesake restaurant in the Ritz-Carlton Dallas.
“My favorite steak is prepared just like we make it here at Fearing’s! I grill the meat, typically a 15-ounce bone-in ribeye, over live mesquite then mop it in a sauce made with beer, molasses, cracked black pepper, onion, and balsamic vinegar,” he said. “When served with a side of corn bread pudding, it’s perfection!”
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