Satisfy your cowgirl carnivore with this 26-oz. Tomahawk bone-in ribeye, served with Santa Fe Pale Ale creamed spinach, smoked potatoes, wild mushrooms, and a red wine Demi-glace. Courtesy of Chef Andrew Cooper, Four Season Rancho Encantado, Santa Fe, New Mexico.

Photo by Lucinda Amorosano

Tomahawk Ribeye

Ingredients for two:

  • Two 26-oz. bone-in ribeye steaks
  • Salt & Pepper
  • 4-oz. assorted wild mushrooms
  • ½ tsp. kosher salt
  • 4-oz. red wine reduction
  • 1 clove garlic minced
  • Preparation:

For the steak: Season with salt & pepper and grill to desired doneness.

For the mushrooms: In a hot sauté pan add 1 tablespoon of oil.  Add mushrooms and caramelize.  Add garlic salt and pepper and reserve.

Red Wine Demi-glace


  • Olive oil, for coating the pan
  • ¼ cup shallots, minced
  • ½ cup red wine
  • ½ cup beef stock
  • 2 tablespoons butter
  • Salt & pepper to taste
  • 1 tbsp. rosemary, chopped.

In a sauté pan, over medium high heat, add enough olive oil to coat the pan.  Add the shallots and cook until translucent. Add the red wine and the stock and reduce by half.  Strain out shallots and return sauce to pan.  Add the butter and chopped rosemary.

Santa Fe Pale Ale Creamed Spinach and Smoked Potatoes

For the smoked potatoes:


  • 2 russet potatoes
  • 2-oz. heavy cream
  • 2 tbsp. butter
  • Salt & Pepper

Peel and cook potatoes until fork tender. Drain, and place in a smoker. Smoke for 5-8 minutes and remove. Mash in butter and heavy cream. Add salt & pepper.

For the spinach:


  • 6-oz.  baby spinach
  • 2 cloves of garlic, minced
  • ¼ cup pale ale
  • 1-oz.  heavy cream
  • 1-oz.  Parmesan cheese
  • Salt & pepper

In a sauté pan add 1 tbsp. of oil, 1 tsp. of minced garlic and sweat until fragrant. Add 1/4 cup of pale ale and reduce by half. Finish with heavy cream and Parmesan cheese. Add spinach and continue to cook. Season with salt and pepper.

Serve spinach and sauce over smoked potatoes.