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Y.O. Steakhouse Blog

Perfect Time of Year for Cooking Wild Game

Espresso Crusted Venison with Port Wine Chocolate Reduction

This is the perfect time of year to enjoy Venison or any other wild game such as Elk, Venison, Caribou, Buffalo, or Antelope. This recipe would also be great on your favorite cut of beef.

Espresso/Coffee Dry Rub


Coffee Rub:

  • ¼   cup Chili Powder
  • ¼  cup ground espresso or finely ground coffee,
  • 2 tablespoons Paprika
  • 2  tablespoons Brown Sugar
  • 1 tablespoon Dry Mustard
  • 1 tablespoon Kosher Salt
  • 1 tablespoon Black Pepper, ground
  • ½ teaspoon Cumin
  • ½  teaspoon Oregano
  • 1 teaspoon Ginger, ground


  1. Add all ingredients to mixing bowl and stir until well mixed together
  2. Store in an air tight container, covered, label and date. Spice will keep for 4 weeks.
  3. Cover all sides of the Venison Steaks with the rub and cook in a pan with a little oil to medium rare

Port Wine Chocolate Reduction

  • 3 cups Port Wine
  • 1 cup  Balsamic vinegar
  • ¼ cup molasses or honey
  • 3 oz. bitter sweet chocolate
  • 2 tablespoon unsweetened cocoa powder
  • 1 sprig fresh thyme
  • Pinch of salt


  1. Add all ingredients in a sauce pan and simmer for about 30 minutes until it is the consistency of chocolate syrup
  2. Drizzle over the Venison and serve


October 4, 2018

Antelope Carpaccio

8 oz. frozen antelope loin 4 oz. Arugula Salad (recipe follows) 8 Focaccia toast sticks (recipe follows) 3 tbsp shaved

August 31, 2018

Chicken Fried Lobster with Lemon Caper Butter Cream

Four 8 oz. lobster tails (cold water preferably) Canola oil (enough for a pan or small fryer) Dry Breading 3