Dean Fearing has quite a story to tell. The chef came to Dallas in 1978, everything he owned packed into a brown Celica, to work in the Pyramid Room at the Fairmont Hotel. At the time, Dallas was “a French restaurant town,” he says.
In 1981, he changed all that with the opening of Agnew’s, the first five-star American restaurant in the city. Many restaurants and cookbooks and television appearances later, he’s the most lauded chef in Dallas, and he’s still making headlines and history at his namesake restaurant, Fearing’s, at the Ritz-Carlton hotel in Uptown.
In this video, the fourteenth in the series called Dean’s Texas Cuisine, Fearing travels an hour and a half north of Dallas to Sherman, Texas, to cook with chef Al Havens at A Bar N Ranch. The famous cattle from this ranch are what's served at Fearing's restaurant, and also supply the beef for this episode's recipe.
Chef Havens reveals the secret to Wagyu beef's buttery flavor, then he and Fearing dive right into cutting and preparing the bone-in steaks for grilling. While the meat cooks on the trusty Hasty-Bake, Fearing whips up an easy, buttery sauce that's full of summer flavor in anticipation of the meal's side dish: grilled sweet potatoes.
Watch the video to learn grilling tips from the best, and enjoy the last days of summer with this seasonal meal.
Grilled Wagyu ribeye
Salt and pepper, to taste
Barbecue spice mix, to taste
Cut your Wagyu ribeye according to your preferred thickness — Dean recommends cutting into ½ inch to ¾ inch steaks. Then liberally season both sides of the steak with your salt, pepper, and barbecue spice mix of choice.
Let the seasoned steak sit out at room temperature for about an hour, then place on a grill set to high.
Cook for four minutes on one side and then flip. Cook for an additional four minutes. Remove from the grill and let the meat rest for at least 5 minutes.
Grilled sweet potato wedges with basil chili butter
½ lb. butter
2 tbsp. basil chiffonade
2 tbsp. jalapeño, diced
½ lime, juiced
2 sweet potatoes, cut lengthwise into 8 wedges each
2 tbsp. extra virgin olive oil
Salt and pepper to taste
Combine butter, basil, jalapeño, lime juice, and salt in a large bowl and mix well until combined.
Cut the sweet potatoes into wedges and drizzle with extra virgin olive oil. Season with salt and pepper and toss to combine.
Place on the grill set at medium-high heat, cooking on all sides until cooked through, about 10 minutes total.
Remove and put in the bowl with your butter mixture and mix to combine.