[Classic music plays, there is an image of Executive Chef Michael Rossi, then an image of the outside of the restaurant and then the inside]
I'm Michael Rossi, the Executive Chef at THE RANCH Restaurant & Saloon here in Anaheim, California. Today we’re going to show you how to make our famous 58-ounce bone in cowboy ribeye. Here we have a 26-pound, 7 bone, cowboy ribeye. What we’re going to do is we’re going to break it up into 7 chops, each weighing about 58 ounces. After seasoning the cowboy ribeye with kosher salt and cracked black pepper, we’re going to put it in an 800-degree broiler and char the outside to a perfect mid rare. We’re going to serve it with a Grafton Farms white cheddar scalloped potato. We take rusted potatoes add a sauce that we make with Grafton Farms white cheddar, add in some herbs and some more cheese, toss it altogether and put it in the gratin dish. And here is our famous 58-ounce bone in cowboy ribeye with Grafton Farms white cheddar scalloped potatoes, bordelaise sauce, and creamy horseradish.
[slide displays at end with Food Beast Approved logo and Visit Anaheim logo, lion roars]