Cooks at Line Camp Steakhouse in Tolar, Texas, grill their steaks over an open fire using pecan wood, but mesquite or charcoal can do the trick, too.


(serves 6)

• 6 ribeye steaks

(about 14-ounces each)

• Salt

• Pepper

• Your favorite steak rub

For pinto beans:

• 1 pound pinto beans

• 1 / 2 red onion, julienned

• 2 to 4 whole jalapeños

• 4 slices uncooked bacon,

cut in 1 / 2-inch pieces

• Salt to taste

For garlic butter:

• 1 stick butter, softened

• 4 cloves garlic, minced

• 2 tablespoons parsley flakes


Salt and pepper the steaks and pat a generous amount of rub onto both sides. Place on hot grill and add a pat of garlic butter each time you flip the steaks. Top with another pat of garlic butter to serve. To make the garlic butter, place all ingredients in a mixer and blend thoroughly. Place in plastic wrap, form into a stick, and chill in refrigerator for at least two hours.

To prepare the pinto beans, thoroughly wash and soak beans in enough water to cover overnight. Drain beans and set aside. In a large pot, boil enough water to cover beans again. Cook until almost tender, about 30 to 45 minutes. Add all other ingredients and cook another 10 to 20 minutes until tender.

Recipe is from the Big Texas Steak House Cookbook by Helen Thompson and Janice Shay with photography by Robert Peacock. The book features recipes from some of the Lone Star state’s best steakhouses, including the Line Camp Steakhouse (254-835-4459, in Tolar, Texas, a much-loved family restaurant that features chuckwagon-style cooking, award-winning steaks, and outdoor music on most weekends. Pelican Publishing Company (2011);

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