Bone-In Cowboy Rib-eye with Pinto-Wild Mushroom Ragout and Red Chile Onion Rings

Deselect All

1/2 cup kosher salt

1 cup ground assorted dried chiles (such as, guajillo, pasilla and chipotle)

1 cup paprika

1/3 cup sugar

4 (14 to 16-ounce) bone-in rib-eye steaks

1/2 cup pinto beans, soaked overnight and drained

1 quart ham hock broth or water

Salt and freshly ground black pepper

1 tablespoon clarified butter or vegetable oil

2 tablespoons minced shallots

2 cloves garlic, minced

1 1/2 cups cleaned and sliced assorted fresh wild mushrooms

1/2 cup fresh corn kernels (1 small ear)

1/2 cup dry red wine

1 1/2 cups veal demi-glace

1 teaspoon chipotle chile puree

1 teaspoon chopped sage leaves

1 medium ripe tomato, blanched, peeled, seeded and diced

1 tablespoon chiffonade fresh basil leaves

1 tablespoon unsalted butter, at room temperature

Red chile onion rings, recipe follows

Chipotle Barbecue Sauce, recipe follows

Red Chile Onion Rings:

Canola oil, for frying

3 onions, cut into very thin rings

Milk for soaking

1 cup all-purpose flour

1/2 cup paprika

1/2 cup pure chili powder

2 tablespoons ground cumin seeds

Salt

Ground cayenne, to taste

The secret to the complex flavor of this sauce is the smoking of the chiles and vegetables.

Chipotle Barbecue Sauce:

1 ancho chile, halved and seeded

1 serrano chile, halved and seeded

1 chipotle chile, halved and seeded

1 small ripe tomato, quartered

1 small onion, quartered

1 medium beet

1/2 red bell pepper, halved and seeded

1/2 yellow bell pepper, halved and seeded

2 cloves garlic, peeled

1 small turnip

1 quart rich veal stock

2 teaspoons powdered mustard

6 tablespoons raspberry vinegar

6 tablespoons light brown sugar

1/2 cup catsup (preferably homemade)