Wyoming and the Wild West!
Brush Creek Ranch

• 4 (12-ounce) rib-eye steaks*, 1 1/4-inch-thick, at room temperature
• 4 tablespoons olive oil
• Kosher salt and freshly ground black pepper, to taste

FOR THE GARLIC COMPOUND BUTTER

• 1/2 cup unsalted butter, at room temperature
• 1/4 cup chopped fresh parsley leaves
• 3 cloves garlic, minced
• Zest of 1 lemon
• 1 teaspoon thyme, chopped
• 1 teaspoon rosemary, chopped
• 1 teaspoon basil, chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground black pepper
• Pinch of cayenne pepper

1. To make the garlic compound butter, combine butter, parsley, garlic, lemon zest, thyme, rosemary, basil, salt, pepper and cayenne pepper in a medium bowl. Transfer mixture to parchment paper; shape into a log. Roll in parchment to 1 1/2 inches in diameter, twisting the ends to close. Refrigerate until ready to use, up to 1 week.*
2. Preheat oven to broil. Place an oven-proof skillet in the oven.
3. Using paper towels, pat both sides of the steak dry. Drizzle with olive oil; season with salt and pepper, to taste. Remove skillet from the oven and heat over medium-high heat.
4. Place the steak in the middle of the skillet and cook until a dark crust has formed, about 1 minute. Using tongs, flip, and cook for an additional 60 seconds.
5. Place skillet into the oven and cook until desired doneness is reached, about 4-5 minutes for medium-rare, flipping once. Let rest for 3-5 minutes.
6. Serve immediately with garlic butter

• 1.5 part rye whiskey
• 1 part sarsaparilla syrup
• 1 part club soda
• Combine all ingredients in chilled collins or old fashioned glass.
• Serve with lemon wedge and candied ginger for garnish.

• 4 lbs (12 medium) russet potatoes, peeled
• 1 1/4 cups hot milk (whole milk)
• 2 sticks (1 cup) unsalted butter at room temperature (not melted)
• 1 1/2 tsp sea salt, or to taste
• 1 Tbsp fresh parsley or chives, finely chopped for garnish

1. Russet potatoes must be cooked whole (do not chop).
2. BUTTAH!! Lots of butter and don’t skimp here.
3. Butter must be softened, not melted. The flavor of the butter is different when it’s softened and it incorporates into the potatoes beautifully leaving them silky, silky.
4. HOT milk incorporates easiest into the potatoes and keeps the potatoes warm.
5. Using a mixer (whether it be an electric hand mixer or stand mixer) whips up the potatoes without the effort of mashing by hand and produces the smoothest results.
6. Salting the potatoes at the end keeps them from falling apart while cooking.