Chef Rob Zack served his first 7X cuts at a special event put on by Auberge Resorts — owners of Aspen’s Hotel Jerome, where he serves as Executive Chef — at Pronghorn Club, a sister property in Bend, Oregon. There, he presented the best of Colorado and Oregon culinary delicacies, serving his home state’s 7X tenderloins with local creamed ramps, roasted morels, and peewee potatoes.

“I kept the steaks simple,” says Zack, who delivered them at an ideal medium-rare. “I just pan roasted and basted them a bit, popped them into the oven, and then basted them again with butter, garlic, and rosemary salt.” The event, part of a culinary exchange initiative that brings chefs from one Auberge Resort to another for blowout culinary celebrations, was a big hit with the Pronghorn crowd. “I had guests telling me they’d never be able to eat regular beef again,” says Zack.