I’m Ryan Clark, executive chef here at
Casino Del Sol.
Our number one, big time seller it’s got to be our Cowboy steak.
We primarily source all our beef from Arizona.
What we do is we bring in an
entire export bone-in ribeye.
We give it a light rub in Del Bac Whiskey
and then we’re gonna age it 28 to 35 days,
we’ll cut our chops or our rib eyes and then
we finish it in the broiler.
All of our steaks here are served with our classic
bone marrow, some oven dried tomato,
a little bit of salt and vinegar chips.
We’ll finish it with just a little
bit of the del Bock whiskey butter