A Cut Above the Rest
by Kelly Davidson

Nearly a century after opening its doors in 1910, Cattlemen's Steakhouse retains its original charm as a local cowboy café. Located in historic Stockyard City, amid western gear and apparel manufacturers, and the state's national stockyards, this legendary spot is both a local gathering place for Oklahoma's truest cattlemen and a destination restaurant for carnivorous out-of-towners with a hankering for nostalgia.

Cattlemen's mouth-watering, naturallyaged, charcoal-broiled steaks bring cowboys, ranchers and cattle haulers from hundreds of miles. Only the finest Midwest-raised, corn-fed beef, A Cut Above the Rest USDA Prime or Choice Grades of course, make it onto the plate at this cowboy joint. No wonder national magazines-Bon Appetite, Gourmet and Southern Living, to name a few-repeatedly name Cattlemen's among the country's best steakhouses. Even the popular book 1,000 Places To See Before You Die calls Cattlemen's "the consummate Western-Steakhouse, unpretentious but luxuriously delicious."

But it's the memories as much as the steaks that keep folks coming back for more. "People will sit down, order their favorite cut and remember when they first came into the restaurant as a kid with their grandfather or father," says owner Dick Stubbs. "They'll look around at the old photos on the wall and remember the olden days in Stockyard City. The memories make people feel comfortable, at home."

Even though the restaurant changed ownership a few times in its early years, the interior and menu remained relatively unchanged until 1945, when local rancher Gene Wade won the restaurant in a dice game from then owner Hank Fry. Embracing his new role as restaurateur, Wade, with help from his father, slowly expanded on the original café with two additional rooms for finer dining. The renovation, along with the decision to stay open 24 hours, established Cattlemen's as a top-notch steakhouse while preserving its roots as a diner-style eatery.

Today, the restaurant keeps regular hours. No more all-nighters. Otherwise, not much has changed since Stubbs bought the restaurant from the Wade family in 1990. Actually, not much has changed in the last 50 years. The same white-metal awning still hangs above the entry, and the same dark red booths still invite regulars to get comfy. And much to our dismay and efforts to pry them out of Stubbs, Cattlemen's secrets for its "perfect steak" and famous house dressing are still closely guarded even after all these years.

Cattlemen's Steakhouse 405-236-0416; www.cattlemensrestaurant.com

FROM CATTLEMEN'S KITCHEN TO YOURS
IF YOU CAN'T MAKE THE TRIP TO OK CITY, BRING CATTLEMEN'S GRUB TO YOUR TABLE. PREPARE THEIR TRIED-AND-TRUE FAVORITES WITH THESE RECIPES & TIPS.

Steak Soup

(Makes 1 gallon, about 16 servings)
1 lb extra lean ground beef, USDA Prime or
Choice Grades
4 oz celery
7 oz carrots
3 oz onion
1/2 gallon water
2 lbs mixed vegetables (corn, green beans, and peas,
frozen or fresh)
6 cans high quality diced tomatoes
1/2 cup high quality beef broth
1/3 cup Kitchen Bouquet browning and seasoning sauce
8 oz margarine
1 1/4 cup flour

Combine flour and margarine in bowl, and set aside. Brown ground beef in stockpot, at low to medium flame. While beef is browning, mince celery, carrots, and onions in food processor. Once beef is browned, add remaining ingredients to stockpot. Place on a low to medium flame and bring to a low boil, stirring occasionally. When soup reaches low boil, slowly add flour mixture while stirring. Freeze leftovers.

Cattlemen's Famous Lamb Fries

(Serves 4)
1 box Saltine crackers
1 lb lamb testicles
Plenty of vegetable oil

For cracker meal, finely crush Saltine crackers in food processor. Then, slice lamb testicles into 1/8-inch slices. Dredge lamb slices into ground cracker meal. Shake off excess breading before frying. Deep fry at 350º F for 4 mins. Drain on paper towel. Serve hot with side of cocktail sauce for dipping. Serve an appetizer or double recipe for entrée portion.

Coconut Cream Meringue Pie

(Serves 8)
Crust
1 pre-made or frozen pastry shell (9 inches), baked
(light golden) and cooled
or
1 cup all-purpose flour
1/2 tsp salt
1/3 cup shortening (plus 1 extra tbsp)
3 tbsp ice water

Preheat oven to 475º F. Mix flour and salt in medium bowl. Using a pastry blender or cutter, add shortening until texture resembles pea-sized balls form. Sprinkle with cold water, 1 tbsp at a time, tossing with fork until all flour is moist. Quickly gather pastry into a ball and flatten into 4-inch round on lightly floured surface. Wrap in plastic wrap and refrigerate about 45 mins or until dough is firm and cold but malleable. Roll pastry, using floured rolling pin, into 12-inch circle. Carefully roll dough, place in pie plate and unroll. Gently press against sides and bottom of plate. Trim overhanging pastry, leaving 1 inch from pie plates’ edge. Fold and roll pastry under, even with plate; flute as desired. To prevent dough from puffing up, bake with pie weights or prick bottom and sides with fork. Bake 8 to 10 mins or until light brown. Cool before filling.

Filling
2/3 cup sugar
1/4 cup cornstarch
1/4 tsp salt
2 cups milk
3 egg yolks, lightly beaten
1 cup flaked coconut, finely chopped
2 tbsp butter or margarine
1/2 tsp vanilla extract

Preheat oven to 350º F. In sauce pan, combine sugar, cornstarch, and salt. Gradually stir in milk until smooth. Bring to a boil; cook and stir for 2 mins or until thickened. Gradually stir 1 cup hot filling into egg yolks; return all to the pan, stirring constantly. Bring to gentle boil; cook and stir for 2 mins. Remove from heat; stir in chopped coconut, butter, and vanilla until butter is melted.

Meringue
3 egg whites
1/4 tsp cream of tartar
6 tbsp sugar
1/2 cup flaked coconut

In a mixing bowl, beat the egg whites on medium speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually beat in sugar, 1 tbsp at a time, on high until stiff peaks form. Pour hot filling into crust. Spread with meringue, sealing edges to crust. Sprinkle with flaked coconut. Bake until meringue is toasted golden brown. Cool on a wire rack for 1 hour; chill for 1 to 2 hours before serving.

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