(214) 744-3287
Y.O. Ranch Steakhouse Downtown Dallas Grill

Book a Table

For dinner reservations downtown at our Dallas steakhouse by phone, please call us at 214-744-3287.

Our hours are:
Sunday – Saturday  11 am – 9 pm

Y.O. Ranch Steakhouse Blog

YO Black Eyed Pea Sirloin Soup

YO Black Eyed Pea Sirloin Soup Recipe

IngredientsBlack-eyed Pea Sirloin Soup

  • 1 gallon Chicken Stock
  • 2 cups Black eyed Peas, soaked and rinsed
  • 1 cup diced onions
  • 3 tbsp Garlic, chopped
  • 3 tbsp Cumin, ground
  • 1 each Bay Leaf
  • ½  bunch Cilantro, chopped
  • 2 Tomatoes, Chopped with juice
  • 12 oz. Tomato Juice
  • 1 ½ tbsp Black Pepper
  • 3tbsp Jalapenos, pickled and chopped
  • 2/3  pounds Top Sirloin, grilled and diced


  1. In large stock pot add all ingredients except for the Top Sirloin, Chopped Tomatoes and Cilantro.
  2. Bring Black eyed Peas to a boil then reduce to a simmer.
  3. Add tomatoes and continue to cook until peas are tender.  Add Top Sirloin and cilantro and stir together well.  Cook for 5 minutes and then remove from heat.
  4. Transfer to steam table pan and serve.
  5. To cool soup, pour soup into shallow hotel pans and place into walk-in.  Stir often until temperature drops to 45 degrees.  Combine chilled soup into proper container, cover label and date.  Soup will keep refrigerated for 1 week or package soup into vacuum bags and seal then freeze for up to 6 months.
  6. To cool soup from hot line, remove soup from steam table, transfer to a clean hotel pan and add 1 large scoop of ice.  Stir into soup and check to see if temperature is below 45 degrees. Cover, label and date and place into refrigerator for use first the next day.


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