Buckskin Butter

• 1/4 cup Cowboy Steak Rub*
• 1/4 cup BBQ sauce
• 1 pound butter

1) Combine all ingredients in 5 quart mixer until smooth.

2) Roll into logs, wrap in plastic film and refrigerate.

3) Slice off butter remove plastic film and top warm steaks off grill.

Cowboy Steak Rub

• 1 cup New Mexico red chile -- ground
• 1/4 cup ancho chile
• 2 tablespoons dry mustard
• 2 tablespoons garlic powder
• 1/4 cup ground cumin
• 1/4 cup coriander seed -- toasted and ground
• 1/4 cup black pepper
• 1/4 cup sugar in the raw

Combine all ingredients.

Coat steaks with vegetable oil and sprinkle liberally with rub and marinade over night.

Season steaks with salt and grill to temperatue.

Lobster Salad

• 1/2 each leek -- white only, washed and julienned, aprox .5 cup
• 3 each shallot -- julienned
• 1/2 each red bell pepper -- 1 inch julienne
• 1/2 each yellow pepper
• 1/2 each green pepper
• 1/2 cup baby corn -- sliced thin
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1 1/2 tablespoons chives -- chopped
• 1 teaspoon salt
• 1/2 teaspoon white pepper
• 1 pound Maine lobster meat -- rough chopped

Prep vegetables and sweat in sauce pot.

Let cool and incorporate remaining ingredients.

Chill and refrigerate.

Tomato Purée 'Spiked'

• 1/2 each yellow onions -- diced
• 1 teaspoon minced garlic
• 2 tablespoons olive oil
• 1 quart diced canned tomatoes
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon red chili flakes
• 1 tablespoon horseradish
• 1 teaspoon worcestershire sauce
• 1/4 bunch Italian parsley -- chopped fine
• V-8 vegetable juice

Sweat onion and garlic in oil. Add tomatoes and seasonings and simmer 30 minutes. Remove from heat and puree with bermixer until smooth. Add horseradish and worcestershire.

Pass mixture through sieve and add chopped parsley. Adjust seasonings and consistency with juice.

Transfer to squirt bottles and refrigerate.

Source: Provided to SecretRecipes.com by Bighorn Steakhouse at The Keystone Lodge & Spa.

About Bighorn Steakhouse at The Keystone Lodge & Spa

The Bighorn Steakhouse serves only the finest cuts of corn-fed American beef. Additionally, there is a wide variety of appetizers including blue corn crab fritters and caramelized Colorado goat cheese, wild game, fresh sustainable seafood, slow roasted natural chicken and other specialty entrees to tempt your palate. The wine list is recognized by Wine Spectator and complimented by a team of seven sommeliers ready to recommend excite wine pairings.

As for Executive Chef Scott Radek, he seeks to delight his audience with an ever-changing menu of the most tantalizingly fresh flavors indigenous to Colorado as well as international tastes. "What I'm looking for is artisan products with the most exquisite flavors. The cheese may come from France, or the Jamon Serrano from Spain, but I will be adding Rocky Ford melons when they are in season, or Olathe sweet corn during the weeks of harvest, or whatever the network of coop farmers in Colorado presents. In the deep winter when Meyer lemons are in season, I make Meyer lemon marmalade. If it's baby leeks they bring, that is what will be in my menu that night! I add my own flavors to engage the palates of our guests."

Keystone Lodge is a lakeside mountain resort destination surrounded by thousands of acres of national forest making Keystone one of the greatest outdoor sports areas for skiing, biking, hiking, golf, river rafting, fly fishing, and countless others. Enjoy all these exhilarating activities in the day, then retreat to the Lodge to relax and unwind in the finest of accommodations.

A Note From The Editor@SecretRecipes.com

I'd like to thank Executive Chef Scott Radek and the RockResorts for sharing one of their recipes with us, and allowing SecretRecipes.com to use their wonderful photography. You can read more about The Keystone Lodge & Spa by clicking on any of the images on this web page. Please be sure to bookmark their website if you decide to visit Colorado, or any of the twelve, truly unique RockResort Hotels & Spas around the country.