DEAN’S TEXAS CUISINE

Episode Fifteen: Wagyu Ribeye

Join Dean’s Texas Cuisine this summer as we head to A Bar N Ranch in Sherman, Texas! Follow Dean from grass to grill as he learns about different cuts of beef and teaches us the best way to dish them up using his Hasty Bake. In Episode 15, Dean and A Bar N Ranch Chef, Al Havens, are grilling up a prime-cut Wagyu Ribeye as well as grilled sweet potatoes served with basil chili butter. Put these two tasty items together and you have the perfect bite to cap off a Texas summer.

Grilled Wagyu Ribeye

Ingredients
Wagyu Ribeye
Salt & Pepper, To Taste
BBQ Spice Mix, To Taste

Directions
Cut your Wagyu Ribeye according to your preferred thickness. Dean recommends cutting into ½ inch to ¾ inch steaks. Then liberally season both sides of the steak with your Salt, Pepper and BBQ Spice Mix of choice. Let your seasoned steak sit out at room temperature for about an hour and then place on a grill set to the high setting. Cook for four minutes on one side and then flip. Cook for an additional four minutes. Remove from the grill and let the meat rest for at least 5 minutes.

Grilled Sweet Potato Wedges with Basil Chili Butter

Ingredients
½ lb Butter
2 Tbsp Basil, Chiffonade
2 Tbsp Jalapeño, Diced
½ Lime, Juiced
2 Sweet Potatoes, Cut Lengthwise into 8 wedges each
2 Tbsp, Extra Virgin Olive Oil
Salt, To Taste
Pepper, To Taste

Directions
Combine your Butter, Basil, Jalapeño, Lime Juice and Salt in a large bowl and mix well until combined. Cut your Sweet Potatoes into wedges and drizzle with Extra Virgin Olive Oil. Season with Salt and Pepper and toss to combine. Place on the grill set at medium-high heat, cooking on all sides until cooked through, about 10 minutes total. Remove and put in the bowl with your butter mixture and mix to combine.