Ranger Ribeye
Cowboy Capital Saloon & Grill
Ranger Ribeye
Can geography influence taste? Well, here in the beef capital of America, sure. Heck yeah! With a beef and more menu, I opted for the ol’ standby, ribeye. No fanfare, no stainless steel carts and carving waiters. Just a beautiful plate of food. The steak –salty, meaty, rich, flavorful, grilled to juicy perfection. The all-in potato, overkill, but I managed to scarf every delicious drop – with sour cream! All accompanied by a glass of red. Was it a Cabernet? Maybe. Who knows. It paired. Well! Come to Kansas. Eat beef.
DISHED UP BY...
Ken Carlton
Ken Carlton, founder and editor-in-chief of Beyondish, is the author of six books, including "Food for Marriage." He was co-writer of "The Hunger" with Chef John DeLucie, a memoir about New York’s Waverly Inn. "The Hunger" was a Barnes & Noble Discover Great New Writers selection. Ken writes the Man in the Kitchen column for Inspirelle Paris.
MORE DISHES
