Asador's Dean James Max Fancies Up Cowboy Chow

Categories: Interviews

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In part one of this week's Three Course Meal, we gave you a look at Dean James Max, concept chef of Asador In part two, we asked Max to complete our thoughts for us. In today's final installment he shares his recipe for a dish designed to be a Texas classic, cowboy steak with warm fingerling potato salad and black garlic butter.

I had the chance to try this dish out and from its warm, red center to its crispy edges, I had a hard time putting my fork down.

Cowboy Steak with Warm Fingerling Potato salad & Black Garlic Butter

18 oz cowboy steak

Potato salad
6 fingerling potatoes
3 tbsp crème fraiche
2 tbsp chopped chives
1 tsp of grain mustard

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Black garlic butter
1 tbsp unsalted butter
1 clove black garlic
½ tsp dill
½ tsp chives
½ tsp parsley
Salt & pepper

First bring butter to room temperature.

In a bowl add butter, salt, pepper, dill, chives, parsley and black garlic clove and whip together.

Next, season both sides of steak evenly with salt and pepper. Grill steak on each side. (The amount of time will depend on your desired finished temperature.)

Boil the fingerling potatoes until tender, then place in a pan and bake in a warm oven for three minutes.

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Remove potatoes from oven and add crème fraiche, chives and mustard and then season with salt and pepper.

After that, smash and mix ingredients until blended evenly. (Remember to smash, not mash, the potatoes to keep some of the texture.)

Lastly, place potato salad on plate, then steak on top and finish with a dollop of the butter.

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Location Info


2222 Stemmons Freeway, Dallas, TX

Category: Restaurant

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Unlike the rest of the posters here, I have actually been to Asador and the menu and execution are worth a visit. I think the cowboy adjective is misplaced and hence all the embarassing prattle above. Dean has put together a meat oriented menu that spans southwestern to south american. Smoked brisket, open fire grilled steaks and game alone make it different than most other local restos. He also has some good ideas about small plates and desserts that are above average, particularly for Frisco. I've been and I'll go again. It isn't crowded, given the location, so tables are readily available. Nice alternative if you are in the area.


most hit ever in the COA Blob (he he)!-yeayyy!!!

More Kergo-Come Back.


"Cowboy Chow" is better served in Deep Ellum and Roanoke. Confusing headline.


I think "Larry in Frisco" is really Charlie Sheen.

Nana Kerg
Nana Kerg

Steak looks good! Very basic-uhhhhmmmmm- we need a recipe for this?

Ok......Recipe for toast:put in toaster-that's it.

People can't be THAT dumb-right?_________Tomorrows Lesson; how to crack eggs. WTF? Really!

This is why yuppies and tollway hipsters are SO cool; they'll think anything is gospel.

____________You are now privy to Kerg's Special Notes:


I am going to open a restaurant by the tollway that serves a two ounce steak (with 18 ounces of garnish) on a giant, colored plate for $40. a hit-yaaaaaaaaaaaaaaaaaaaay. I'm rich!

ps-I saw you in that movie Giant, Dean, you were awesome with the cowboy hat and da "earle" well.........let me know if yo need a soup chef (you know, us tech employees are Underemployed).

_________Nicola's is the Olive Garden of the Tollway

Larry in Frisco
Larry in Frisco

that's not Cowboy Chow, that's yuppie fare-any potatoes? any beans? yuppies love this crap.....tiny steak with some garnish on a giant plate-yum?


Dean, You are not supposed to post about your own story!


holy shit, stay in frisco please.

Larry in Frisco
Larry in Frisco

"good ideas about small plates"; sounds like pedantic banter to me-you TURD. You sound very high minded, is this the queen of England? Or a tollway doucher?

Larry in Frisco
Larry in Frisco

I'll stay in Frisco if you stay in Garland-you turd!

More Kergo.


He kinda has a point..... I'm pretty sure that I've made this exact recipe before but only spent $10.


10 bucks at the most......AND, you don't have to deal with obnoxious waiters that think they are what the RESTAURANT is about.

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