Lone Wolf’s Steak and Seafood
at Jackson Rancheria
Coffee Rubbed Cowboy Steak
Big hats, rib-eye steak, and a sturdy cup of coffee all bring to mind the iconic Western cowboy. For Michael Golsie, the big hat is a tall, white, chef’s cap, and the coffee becomes part of the seasoning for the steak.
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Chefs, like cowboys, pride themselves on their singularity. Hence the unique combination of coffee, spices, brown sugar, and twenty-two ounces of beef from Golsie, the executive chef for all Jackson Rancheria Casino and Hotel culinary offerings, including Lone Wolf’s Steak and Seafood restaurant (where this recipe is served on special occasions). It’s just part of this award-winning chef’s job to come up with unique combinations for diners, he says.
“That’s what we do,” Golsie says. “A creative chef thinks outside the box.”
The process includes relying on years of palate training—Golsie started cooking at age 7 and got his first job in 1973 as an apprentice at Harvey’s Resort Hotel near Lake Tahoe—to 
assure the flavors coalesce rather than crash on the tongue. Coffee, while a popular ingredient, can impart a bitterness that can ruin a dish. Golsie thought brown sugar might be a perfect balance for a steak rub. And he was right. The result is his coffee rubbed cowboy steak.
“What you’re trying to do is get the equilibrium of the sugar that takes some of the bitterness out of the coffee,” he says. Golsie worked with the two ingredients to find a marriage that brought out the best in both. “It’s pretty mellow. I didn’t want it too overpowering.”
The big dish is a special menu addition most often seen on holidays like Father’s Day at Lone Wolf’s. It’s easy enough, however, for a home cook to make this dish anytime. Golsie does suggest using a cast iron or heavy stainless pan on the grill to get the best caramelization on the exterior of the seasoned rib-eye. Preheat and oil the pan because the brown sugar will get a bit sticky as it cooks.
Golsie goes all out with the dish at the restaurant, pairing it with a stuffed baked potato and strawberry watercress salad with raspberry vinaigrette. A sweet red wine and decadent chocolate dessert are fine accompaniments, he adds.
Like any cowboy or chef worth his salt, Golsie recommends a dark roast coffee for the recipe, and maybe for a cup or two around the campfire, or fireplace, after dinner. SJM
Lone Wolf Steak and Seafood at Jackson Rancheria
12222 New York Ranch Rd., Jackson
(800) 822-WINN, www.jacksoncasino.com
